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Prep 20min
Total8hr20min
Servings8
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Ingredients
1
small eggplant (1 pound), peeled and cut into 1/2-inch cubes (about 5 cups)
4
medium tomatoes, cut into fourths
1
medium zucchini, sliced
1
medium green bell pepper, cut into strips
1
medium onion, sliced
2
cloves garlic, finely chopped
1/4
cup chopped fresh parsley
2
tablespoons olive or vegetable oil
1
teaspoon salt
1
teaspoon dried basil leaves
1/4
teaspoon pepper
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Steps
1
Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2
Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.
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If you are a little short on time, a tablespoon of dried parsley flakes can be used instead of the fresh parsley, and 1/4 teaspoon of garlic powder can be used for the garlic cloves.
This vegetable medley, known as ratatouille, has long been a favorite in southern France, especially during the summer harvest season. Create a one-dish meal by serving ragout over cooked pasta. Sprinkle with grated Romano cheese, and accompany with French bread.
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Nutrition Facts
Serving Size:1 Serving
Calories
70
Calories from Fat
35
Total Fat
4g
Saturated Fat
1g
Cholesterol
0mg
Sodium
300mg
Total Carbohydrate
10g
Dietary Fiber
3g
Protein
2g
% Daily Value*:
Iron
4%
4%
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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