Guest guest Posted August 30, 2001 Report Share Posted August 30, 2001 * 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. - - - - - - - - - - - - - - - - - - - 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 Quote Link to comment Share on other sites More sharing options...
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