RECIPE: Ratatouille (Slow Cooker Version) (Vegan)

[Guest guest]

Just thinking about all the times my husband and I have curled up

with this yummy veggie stew makes my mouth water! Great with a nice

crusty loaf of bread.

 

 

* Exported from MasterCook *

 

Ratatouille (Slow Cooker Version)

 

Serving Size : 6 Preparation Time :0:20

Categories : Main Dishes Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant -- peeled & cut in 1 " cubes

2 medium onions -- chopped

2 cups fresh tomatoes -- chopped (about 3 medium)

1 small green bell pepper -- cut in 1/2 " cubes

1 small red bell pepper -- cut in 1/2 " cubes

1 small yellow bell pepper -- cut in 1/2 " cubes

3 medium zucchini -- sliced

3 tablespoons olive oil

3 tablespoons dried basil

2 cloves garlic -- minced or pressed

1/2 teaspoon ground pepper

6 ounces tomato paste

 

Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour

to drain.

 

Press out excess moisture.

 

Rinse the eggplant with water and pat dry with paper towels.

 

Place the eggplant in slow cooker.

 

Add onions, tomatoes, bell peppers, zucchini, olive oil, basil,

garlic, pepper, and 1/2 tsp salt.

 

Mix well.

 

Cover and cook on high setting about 3 hours or until the vegetables

are tender but still hold their shape.

 

Stir in the tomato paste.

 

Serve hot, room temperature or chilled.

 

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Per Serving (excluding unknown items): 167 Calories; 8g Fat (36.9%

calories from fat); 5g Protein; 25g Carbohydrate; 7g Dietary Fiber;

0mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2

Vegetable; 1 1/2 Fat.