Slow-Cooker Ratatouille Recipe | Yummly

Slow-Cooker Ratatouille

THE WASHINGTON POST
13Ingredients
90Minutes
140Calories
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Slow-Cooker Ratatouille

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Ingredients

US|METRIC
6 SERVINGS
  • 1 eggplant (medium, unpeeled; about 1 pound, cut into 3/4-inch pieces)
  • 1 1/2 tsp. salt
  • 3 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 1/4 tsp. freshly ground black pepper
  • 5 plum tomatoes (or medium Roma, about 1 pound, cut into medium dice)
  • 2 medium zucchini (and/or yellow summer squash, about 8 ounces each, cut into 3/4-inch pieces)
  • 1 Orange (large red, or yellow bell pepper, seeded and cut into 1/4-inch-thick slices)
  • 1 onion (large, sliced into half-moons)
  • 4 cloves garlic (thinly sliced)
  • 1 Tbsp. fresh thyme leaves (chopped, may substitute 1 teaspoon dried thyme)
  • 1 bay leaf
  • fresh basil leaves (left whole or cut into ribbons, chiffonade, for garnish, optional)
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    NutritionView More

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    140Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories140Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium640mg27%
    Potassium660mg19%
    Protein3g6%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A15%
    Vitamin C80%
    Calcium6%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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