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French Vegetable Ratatouille

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  • Prep 20 min
  • Total 8 hr 20 min
  • Servings 8
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Looking for a traditional Ratatouille dish? Then check out this delicious slow-cooker eggplant recipe – perfect for French cuisine.
By Betty Crocker Kitchens
Updated Aug 11, 2010
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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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

70 Calories, 4g Total Fat, 2g Protein, 10g Total Carbohydrate

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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