Slow-Cooker Ratatouille

Ingredients

  • see savings 1 ½ cups cubed, peeled (if desired) eggplant
  • see savings ½ cup coarsely chopped yellow summer squash or zucchini
  • see savings ½ cup coarsely chopped tomato
  • see savings ½ 8 ounce can no-salt-added tomato sauce
  • see savings 1/3 cup coarsely chopped red or green sweet pepper
  • see savings ¼ cup finely chopped onion
  • see savings ¼ teaspoon salt
  • + 6 more ingredients
    • see savings 1/8 teaspoon ground black pepper
    • see savings 1 clove garlic, minced
    • see savings 4 ½-inch-thick slices baguette-style French bread
    • see savings 1 teaspoon olive oil
    • see savings 3 tablespoons finely shredded Parmesan cheese
    • see savings 1 tablespoon snipped fresh basil

1. In a 1-1/2-quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic. 2. Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook f...

View full recipe at SpringPad

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