French Vegetable Ratatouille

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* Exported from MasterCook *

 

French Vegetable Ratatouille

 

Recipe By :Betty Crocker's Slow Cooker Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Betty Crocker's Slow Cooker CB Pasta & Pasta Sauces

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small eggplant -- (1 pound) peeled & cut into 1/2 " cubes

(about 5 cups)

4 medium tomatoes -- cut into fourths

1 medium zucchini -- sliced

1 medium onion -- sliced

2 cloves garlic -- finely chopped

1/4 cup chopped fresh parsley

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon dried basil leaves

1/4 teaspoon pepper

 

Mix all ingredients in a 3 1/2 to 6 quart slow cooker.

 

Cover and cook on low heat for 6 to 8 hours or until vegetables are tender.

 

 

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Per Serving (excluding unknown items): 68 Calories; 4g Fat (45.1% calories from

fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 276mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

 

Serving Ideas : Serve over pasta, sprinkled with Parmesan cheese, if desired,

and accompany with French bread.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0