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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cups (1-inch) cubed peeled eggplant (about 6 ounces) |
1 cup chopped onion |
1 cup chopped red bell pepper |
1/3 cup dry white wine |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 garlic cloves, minced |
2 medium zucchini, halved lengthwise and sliced |
2 medium-sized yellow squash, halved lengthwise and sliced |
1 (14.5-ounce) can diced fire-roasted tomatoes, undrained |
1/3 cup chopped fresh basil |
12 ounces uncooked penne (tube-shaped pasta) |
3 ounces crumbled goat cheese (about 3/4 cup) |
Directions:
1. 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.
2. Cook pasta according to package directions, omitting salt and fat. Serve ratatouille over pasta, and sprinkle with cheese.
3. 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.
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