French Vegetable Ratatouille

French Vegetable Ratatouille

Looking for a traditional Ratatouille dish? Then check out this delicious slow-cooker eggplant recipe – perfect for French cuisine.

Prep Time

20

Minutes

Total Time

8:20

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
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.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.