Slow Cooker Ratatouille Recipe

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Ingredients:

Serving

1 large eggplant, peeled and cut into 1-inch cubes
2 tsp salt, divided
3 medium tomatoes, chopped
3 medium zucchini , halved lengthwise and sliced
2 medium onions, chopped
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 can (6 oz) pitted ripe olives, drained and chopped
1 can (6 oz) tomato paste
1/2 cup minced fresh basil
2 garlic cloves, minced
1/2 tsp pepper
2 tbsp olive oil

Directions:

Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray.
Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high for 3-4 hours or until vegetables are tender. Yield: 10 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	67.74 Kcal (284 kJ)
Calories from fat	28.2 Kcal
		% Daily Value*
Total Fat	3.13g	5%
Sodium	492.67mg	21%
Potassium	339.45mg	7%
Total Carbs	9.12g	3%
Sugars	5.15g	21%
Dietary Fiber	3.14g	13%
Protein	1.7g	3%
Vitamin C	43.9mg	73%
Iron	0.3mg	1%
Calcium	23.9mg	2%

Amount Per 100 g
Calories	44.46 Kcal (186 kJ)
Calories from fat	18.51 Kcal
		% Daily Value*
Total Fat	2.06g	5%
Sodium	323.3mg	21%
Potassium	222.76mg	7%
Total Carbs	5.99g	3%
Sugars	3.38g	21%
Dietary Fiber	2.06g	13%
Protein	1.12g	3%
Vitamin C	28.8mg	73%
Iron	0.2mg	1%
Calcium	15.7mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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