Slow Cooked Ratatouille
Don’t try to adapt stovetop recipes to the slow cooker. During the long process, foods give off more liquid, and seasonings can disappear. Whole spices work better than ground in the slow cooking process, so use cumin seeds rather than ground, or a cinnamon stick rather than powdered cinnamon.
Marge Perry's A Sweet and Savory Life
Slow Cooked Ratatouille
Serve this vegetable stew as a side dish, or toss it with pasta for a warming meatless meal.
1 pound eggplant, peeled and cut in 3/4-inch cubes
1 cup chopped onion
28-ounce can diced tomato, drained
1 red pepper, cut in 1-inch pieces
1 pound zucchini and/or yellow squash, cut in half lengthwise, then in 1/2-inch slices
3 chopped garlic cloves
1/4 cup capers
2 teaspoons dried basil
1 tablespoon dried thyme
2 tablespoons chopped sun dried tomatoes
2 tablespoons tomato paste
Salt and pepper to taste
- Combine all ingredients, except for the salt and pepper, in a large bowl and toss thoroughly. Cook on low for 6-8 hours.
- Season cooked vegetables with the salt and pepper to taste.
Makes 4 servings (or enough for 1 pound of pasta)
Nutritinal analysis per serving: 127 calories, 7 g protein, 28 g carbohydrates, 10 g fiber, 1 g fat, 0 g saturated fat, 0 mg cholesterol 675 mg sodium
