Slow and Easy Ratatouille
Serves: 8
Nutritional analysis per serving: Calories: 130, Fat: 4g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 610mg, Potassium: 926mg, Carbohydrates: 22g, Fiber: 7g, Sugar: 7g, Protein: 5g, Vitamin A: 30%, Vitamin C: 120%, Calcium
Ingredients
- 2 TBSP EXTRA VIRGIN OLIVE OIL
- 1 LARGE ONION, COARSELY CHOPPED
- 3 CLOVES MINCED GARLIC
- 2 MEDIUM ZUCCHINI, HALVED AND SLICED
- 1 EGGPLANT (ABOUT 1¼ LBS.), PEELED AND CUT INTO 1-INCH CHUNKS
- 1 MEDIUM FENNEL BULB, QUARTERED AND THINLY SLICED (WHITE BASE ONLY)
- 1 SMALL RED PEPPER, SEEDED AND DICED
- 1 SMALL YELLOW PEPPER, SEEDED AND DICED
- 1 (29-OZ.) CAN CRUSHED TOMATOES
- 1 (6-OZ.) CAN TOMATO PASTE
- 1 TSP EACH: DRIED BASIL, ROSEMARY AND THYME
- 1 TSP SEA SALT OR TO TASTE
- GROUND OR SMOKED PEPPER TO TASTE
- SNIPPED FRESH BASIL AND GRATED PARMESAN CHEESE (OPTIONAL)
Instructions
- HEAT OIL IN A LARGE SKILLET. ADD ONION; COOK AND STIR OVER MEDIUM HIGH HEAT FOR 5 MINUTES. ADD ZUCCHINI, EGGPLANT AND GARLIC; COOK FOR 5 MORE MINUTES. TRANSFER TO A SLOW COOKER WITH ALL REMAINING INGREDIENTS EXCEPT FRESH BASIL AND PARMESAN. COVER AND COOK ON HIGH FOR 3 HOURS OR ON LOW FOR 6 HOURS. SERVE HOT OR AT ROOM TEMPERATURE TOPPED WITH FRESH BASIL AND PARMESAN.
- QUICK STOVETOP VARIATION: PREPARE AS DIRECTED ABOVE, COOKING IN A LARGE POT INSTEAD OF A SLOW COOKER. BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED, FOR 30 TO 45 MINUTES OR UNTIL VEGETABLES ARE COOKED TO YOUR LIKING.
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