Slow-Cooked Ratatouille Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 medium eggplant, peeled and cut into 1-inch cubes
1 tablespoon plus 1 teaspoon salt, divided
2 medium onions, halved and thinly sliced
4 medium tomatoes, chopped
3 medium zucchini, cut into 3/4-inch slices
2 celery ribs, chopped
3 tablespoons olive oil
2 teaspoons dried basil or 2 tablespoons minced fresh basil
4 garlic cloves, minced
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup coarsely chopped fresh basil
Instructions
Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels.
Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine.
Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through. Freeze option: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment