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Quick And Easy Ratatouille

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  Eggplant 1 Large, peeled and cut into 1-inch chunks
  Salt To Taste
  Onions 2 Medium, chopped
  Chopped tomatoes 2 Cup (32 tbs) (3 Medium)
  Green bell pepper 1 Large, cut into 1/2-inch squares
  Bell pepper 1 Large, cut into 1/2-inch squares (Red Or Yellow)
  Zucchini 3 Medium, sliced
  Olive oil 3 Tablespoon
  Dried basil 3 Tablespoon
  Garlic 2 Clove (10 gm), crushed through a press
  Ground pepper 1⁄2 Teaspoon
  Chopped basil 3 Tablespoon

1. Sprinkle the eggplant with salt; let stand in a colander 1/2 to 1 hour to drain. Press out excess moisture. Rinse the eggplant with water and pat dry with paper towels.
2. Place the eggplant in a 5- or 6-quart electric slow cooker. Add the onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper, and 1/2 teaspoon salt. Mix well.
3. Cover and cook on the high heat setting about 3 hours, until the vegetables are tender but still hold their shape. Stir in the tomato paste, olives, and fresh basil.

Recipe Summary

Side Dish
Slow Cooked

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1038 Calories from Fat 446

% Daily Value*

Total Fat 51 g78.1%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 515.3 mg21.5%

Total Carbohydrates 147 g48.9%

Dietary Fiber 58.6 g234.4%

Sugars 56.4 g

Protein 31 g61.1%

Vitamin A 242.3% Vitamin C 840.5%

Calcium 134.7% Iron 152.6%

*Based on a 2000 Calorie diet

Quick And Easy Ratatouille Recipe