Slow Cooker Ratatouille Recipe

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Ingredients

  • 1 large eggplant (about 1-1/2 pounds) peeled and cut into 1/2-inch cubes
  • 3 medium zucchini cut into 1/2-inch cubes
  • 2 tablespoons salt
  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 2 medium onions, peeled and cut into thin half moons (about 2 cups)
  • 2 medium red bell peppers, seeded and sliced 1/2-inch thick
  • 2 teaspoons herbes de Provence (affiliate link)**
  • 1 bay leaf
  • 1/4 cup dry red wine
  • 1 can (14 to 15 ounces) whole plum tomatoes, drained and crushed in the palm of your hand
  • 1/2 teaspoon fresh ground black pepper
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Instructions

    • Ideal Slow Cooker Size: 6-Quart.
  • Put the eggplant and zucchini in a large colander (affiliate link) and set it in the sink. Sprinkle with salt. Let the vegetables stand in the colander (affiliate link) for 1 hour, tossing every 10 minutes or so.
  • Rinse and press out the water and then blot dry with paper towels. Set aside.
  • In a large microwave safe bowl (affiliate link), toss together the onions, garlic, bell peppers, herbs, bay leaf and oil.
  • Cover and cook on HIGH until the vegetables have softened, 5 to 7 minutes.
  • Transfer the vegetables to the slow cooker, discarding the liquid that has accumulated in the bottom of the bowl.
  • Add the eggplant and zucchini to the slow cooker. Stir in the wine, tomatoes and black pepper.
  • Cover and cook on HIGH for 2 to 3 hours, or until the vegetables are very tender and the sauce has thickened.
  • Discard the bay leaf.
  • Continue to cook on LOW, uncovered for 30 minutes to thicken further.
  • Serve the ratatouille hot, warm or at room temperature.

Notes

**To make your own Herbes de Provence: combine 1 teaspoon dried tarragon, 1/2 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon dried chervil and 1/2 teaspoon dried basil.

Serving size: 3/4 cup

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Possible tasty additions: capers, olives, fresh basil or parsley.

1 *SmartPoints (Green plan)

1 *SmartPoints (Blue plan)

1 *SmartPoints (Purple plan)

2 *PointsPlus (Old plan)

Nutrition

Serving: 3/4 cup, Calories: 81kcal, Carbohydrates: 9.5g, Protein: 2.3g, Fat: 3.8g, Fiber: 3.9g

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