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Ratatouille recipe

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Ingredients

Adjust Servings:
1½ cups cubed, peeled (if desired) Eggplant
½ cup coarsely chopped yellow Summer Squash or zuccini
½ cup coarsely chopped Tomato
½ of an 8-ounce can no-salt-added Tomato Sauce
1/3 cup coarsely chopped red Sweet Pepper
¼ cup finely chopped Onion
¼ tsp Salt
1/8 tsp ground Black Pepper
1 clove Garlic , minced
4 (½-inch) thick slices baguette-style French Bread
1 tsp Olive Oil
3 tbsp shredded Parmesan Cheese
1 tbsp snipped fresh Basil

Nutritional information

1
Serving Size
Calories
6 g
Fat
2 g
Saturated Fat
5 mg
Cholesterol
739 mg
Sodium
39 g
Carbohydrates
6 g
Fiber
10 g
Protein

Ratatouille recipe

  • 2 hours 25 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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Steps

1
Done

In a 1½ quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.

2
Done

Cover and cook on low-heat setting for 4½ to 5 hours or high setting for 2 to 2½ hours. If no heat setting is available, cook for 4 to 4½ hours.

3
Done

For Toast

Preheat broiler. Brush one side of each bread slice with olive oil. Place slices, oiled sides up on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully). Sprinkle slices with 1 tsp of the Parmesan cheese. Broil about 15 seconds more or until cheese melts.

4
Done

Stir basil into mixture in cooker. Serve mixture in bowls with toast. Sprinkle with the remaining 2 tbsp Parmesan cheese.

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Savory bean and spinach soup recipe
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Pesto beans and pasta recipe
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Savory bean and spinach soup recipe
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Pesto beans and pasta recipe

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