Ratatouille is a classic French dish made with a sundry of fresh vegetables including onion, bell pepper, garlic, eggplant, zucchini and tomatoes. Our take on it includes these classic flavors and makes use of the slow cooker for a hands-free version.

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Source: Everyday Slow Cooker

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Recipe Summary

active:
15 mins
total:
4 hrs 15 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 tablespoons of the oil in a large skillet over medium. Add the onion and bell pepper, and cook, stirring often, 5 minutes. Add the garlic; cook, stirring occasionally, 2 minutes. Place the vegetable mixture in a 5- to 6-quart slow cooker. Add the eggplant, zucchini, tomatoes, tomato sauce, salt, and pepper, and stir gently to combine. Cover and cook on LOW until the eggplant is tender, about 4 hours.

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  • Preheat the oven to 450 degrees F. Brush the bread slices with the remaining 1 1/2 tablespoons oil; place on a baking sheet. Bake in the preheated oven until lightly toasted, about 5 minutes.

  • Cut each bread slice in half diagonally; divide the pieces among 6 plates. Top with the ratatouille mixture. Sprinkle evenly with the basil and goat cheese.

Tips

Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Press SAUTÉ [Normal]. Add 1 1/2 tablespoons of the oil to the inner pot; heat until the oil is hot, swirling to coat the bottom of the pot. Add the onion and bell pepper, and cook, stirring often, 5 minutes. Add the garlic; cook, stirring occasionally, about 2 minutes. Turn off the cooker. Add the eggplant, zucchini, tomatoes, tomato sauce, salt, and pepper, and stir gently to combine. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the eggplant is tender, about 4 hours. Complete Steps 2 and 3.

Nutrition Facts

343 calories; protein 12g 24% DV; carbohydrates 43g 14% DV; exchange other carbs 3; dietary fiber 7g 28% DV; sugars 14g; fat 14g 22% DV; saturated fat 4g 20% DV; sodium 583mg 23% DV.