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Crockpot Ratatouille

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Submitted by dab11

Try this unique, scrumptious dish made with eggplant, zucchini and sweet bell peppers.

YIELD

1 servings

PREP

30 min

COOK

7 hrs

READY

7 hrs

Ingredients

2 2
EACH EACH ONIONS
sliced
1 1
EACH EACH EGGPLANT
sliced *
4 4
EACH EACH ZUCCHINI
sliced
2 2
EACH EACH GARLIC CLOVES
minced
2 2
EACH EACH SWEET RED BELL PEPPERS
green, seeded & cut in thin strips
6 6
EACH EACH TOMATOES
cut in 1/2 inch wedges
1 5
TEASPOON ML BASIL *
2 1E+1
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
¼ 59
CUP ML OLIVE OIL

Directions

Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7 to 9 hours. Cool and chop coarsely.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 2205g (77.8 oz)
Amount per Serving
Calories 951 55% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4855mg 202%
Total Carbohydrate 35g 35%
Dietary Fiber 25g 101%
Sugars g
Protein 47g
Vitamin A 179% Vitamin C 1566%
Calcium 33% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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