Directions:
- Place first 10 ingredients in a 5-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours or until eggplant is tender. Stir in basil.
- Cook pasta according to package directions, omitting salt and fat. Serve ratatouille over pasta, and sprinkle with cheese.
- Storage Tip: Eggplants are best stored in a cool, dry place (50 degrees is ideal) for one to two days. For longer storage, place whole, unwashed eggplants in a plastic bag in the vegetable drawer of your fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.7 Kcal (685 kJ) | ||
| Calories from fat | 66.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 11% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 5% | |
| Sodium | 250.27mg | 10% | |
| Potassium | 184.59mg | 4% | |
| Total Carbs | 12.99g | 4% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 7.49g | 15% | |
| Vitamin C | 36.1mg | 60% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 13.8mg | 77% | |
| Calcium | 146.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 85.9 Kcal (360 kJ) | ||
| Calories from fat | 34.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 11% | |
|---|---|---|---|
| Cholesterol | 7.81mg | 5% | |
| Sodium | 131.34mg | 10% | |
| Potassium | 96.87mg | 4% | |
| Total Carbs | 6.81g | 4% | |
| Sugars | 2.62g | 20% | |
| Dietary Fiber | 2.19g | 17% | |
| Protein | 3.93g | 15% | |
| Vitamin C | 19mg | 60% | |
| Vitamin A | 0.4mg | 26% | |
| Iron | 7.3mg | 77% | |
| Calcium | 76.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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