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Slow-cooker Ratatouille An Ideal Main Dish For The Vegetarian Diet.
Food & Drink
Makes 2 servings
1 1/2 cups
cubed, peeled (if desired) eggplant
coarsely chopped yellow summer squash or zucchini
coarsely chopped tomato
1/2 8 ounce can
no-salt-added tomato sauce
coarsely chopped red or green sweet pepper
finely chopped onion
ground black pepper
1 clove garlic, minced
4 1/2-inch-thick slices baguette-style French bread
1 teaspoon olive oil
3 tablespoons finely shredded Parmesan cheese
1 tablespoon snipped fresh basil
In a 1-1/2-quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.
2. Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 4 to 4-1/2
For Parmesan Toast:
Preheat broiler. Brush one side of each bread slice with olive oil. Place bread slices, oiled sides up, on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully to avoid burning). Sprinkle bread slices with 1 tablespoon of the
Parmesan cheese. Broil about 15 seconds more or until cheese is melted.
Stir basil into mixture in cooker. Serve in shallow bowls with Parmesan toast. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
Hope you enjoy!