This is a popular dish from Provence, in southern France. It almost always includes eggplant and a variety of vegetables simmered and slow-cooked in olive oil. Many French cooks add whatever vegetables they have on hand to prepare this dish. Ratatouille is perfect served hot or cold.
SLOW COOKER SIZE: LARGE
4 tablespoons olive oil
1 medium onion, diced
1 medium eggplant, unpeeled, coarsely diced
2 medium zucchini, unpeeled, coarsely diced
2 red, yellow, or green bell peppers, cored, seeded, and coarsely diced
4 garlic cloves, minced
1 (28-ounce) can petite diced tomatoes, not drained
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup fresh basil leaves, minced
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2.Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and cook until tender, stirring frequently, 3 to 5 minutes. Add the eggplant and zucchini, and cook for an additional 3 to 4 minutes. Place the sautéed vegetables in slow cooker. Add the bell peppers, garlic, diced tomatoes, thyme, salt, and pepper. Cover and cook on Low for 4 to 6 hours.
3.Stir in the basil. Serve warm or refrigerate to serve cold.
★ TIP: If you would like some of the liquid to cook off, uncover and cook on High for an additional 30 minutes, then stir in the basil and serve.
PER SERVING: 155 CALORIES ★ FAT 10 G (58%) ★ NET CARBS 10 G (26%) ★ PROTEIN 4 G (10%)
