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Slow-Cooker Ratatouille & Goat Cheese Toasts

  • 15 m
  • 4 h 15 m
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“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.”

Ingredients

    • 3 tablespoons olive oil
    • 1 large yellow onion, chopped (about 1½ cups)
    • 1 red bell pepper, chopped (about 1 cup)
    • 4 garlic cloves, minced (about 4 teaspoons)
    • 5 cups ¾-inch-cubed peeled eggplant (about 11 ounces)
    • 2 medium zucchini, halved lengthwise and cut into half-moon slices
    • 1 (14.5 ounce) can diced fire-roasted tomatoes, undrained
    • 1 cup no-salt-added tomato sauce (such as Pomì)
    • ½ teaspoon kosher salt
    • ½ teaspoon black pepper
    • 6 (2 ounce) slices whole-grain rustic country-style bread
    • ⅓ cup chopped fresh basil
    • 3 ounces goat cheese, crumbled (about ¾ cup)

Directions

  • 1 Heat 1½ 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.
  • 2 Preheat the oven to 450°F. Brush the bread slices with the remaining 1½ tablespoons oil; place on a baking sheet. Bake in the preheated oven until lightly toasted, about 5 minutes.
  • 3 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.
  • Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Press SAUTÉ [Normal]. Add 1½ 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.
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