Mediterranean Meatball Ratatouille |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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Measure and chop most of the ingredients the night before, and the next day it'll take you just a few minutes to have everything in the slow cooker. Before, when I didn't care for sausage, I would substitute ground beef. Also, if you don't like eggplant, you can increase the amount of mushrooms or zucchini. Update 8/16/07: I just made this using my new slow cooker, and I found it didn't require more than 4-5 hours on low to cook. Ingredients:
2 tablespoons olive oil, divided |
1 lb bulk mild italian sausage |
1 (8 ounce) package sliced mushrooms |
1 small eggplant, diced |
1 zucchini, diced |
1/2 cup chopped onion |
1 garlic clove, minced |
1 teaspoon dried oregano leaves, divided |
2 teaspoons salt, divided |
1/2 teaspoon black pepper, divided |
2 tomatoes, diced |
1 tablespoon tomato paste |
2 tablespoons chopped fresh basil |
1 teaspoon fresh lemon juice |
Directions:
1. Pour 1 tablespoon olive oil into 5-quart slow cooker.
2. Shape sausage into 1-inch meatballs. Place half the meatballs in slow cooker.
3. Add half the mushrooms, eggplant and zucchini.
4. Top with onion, garlic, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
5. Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
6. Top with remaining 1 tablespoon olive oil.
7. Cover; cook on low 6 to 7 hours.
8. Stir in diced tomatoes and tomato paste.
9. Cover; cook on low 15 minutes.
10. Stir in basil and lemon; serve.
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