Ratatouille made in the slow cooker comes out surprisingly crisp-tender.
INGREDIENTS | SERVES 4
1 onion, roughly chopped
1 eggplant, sliced horizontally
2 zucchini, sliced
1 cubanelle pepper, sliced
3 tomatoes, cut into wedges
2 tablespoons minced fresh basil
2 tablespoons minced fresh Italian parsley
¼ teaspoon salt
½ teaspoon freshly ground black pepper
3 ounces tomato paste
¼ cup water
Place the onion, eggplant, zucchini, pepper, and tomatoes into a 4-quart slow cooker. Sprinkle with basil, parsley, salt, and pepper.
Whisk the tomato paste and water in a small bowl. Pour the mixture over the vegetables. Stir.
Cook on low for 4 hours or until the eggplant and zucchini are fork-tender.
PER SERVING Calories: 110 | Fat: 1g | Sodium: 330mg | Carbohydrates: 24g | Fiber: 8g | Protein: 5g