Slow Cooker Italian Style Ratatouille Recipes

SLOW-COOKER ITALIAN-STYLE RATATOUILLE

Slow-Cooker Italian-Style Ratatouille image

You'll love the way the smells come together for this traditional comfort food, which can be eaten either as a stew on its own with garlic knots on the side or served over whole wheat pasta (and still with garlic knots on the side).

Provided by Joseph A.

Categories European

Time 9h

Yield 1 batch, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb eggplant (peeled and cut into 1-inch chunks)
1/2 lb zucchini (unpeeled and cut into 1-inch chunks)
1/2 lb yellow squash (unpeeled and cut into 1-inch chunks)
1 (28 ounce) can crushed tomatoes with basil
1 quart broth (either chicken, beef, or veggie)
1 tablespoon fresh minced garlic (more to taste, esp. if you're like me and love garlic)
1/4 cup dry red wine (such as Merlot or Chianti or Tequila for the Tex-Mex variant) (optional)
1/2 cup chopped fresh mixed Italian herbs (I just use a whole tube of organic Gourmet Garden brand fresh Italian herb paste)
1 lb pre-cooked Italian sausage (cut into slices) (optional)
1 cup diced bell pepper
1 cup diced onion

Steps:

1) Place all ingredients in a 6-quart slow-cooker.
2) Cook on low for 8 hours. Can be served as is or over pasta along with garlic knots on the side.
Note: If serving over pasta then instead of the broth use another 28-oz. can of crushed tomatoes with basil. The broth is for if you're looking to make something more along the lines of a hearty soup/stew. Also the weights for the eggplant, zucchini, and yellow squash are all approximate. If your eggplant and squashes are larger or smaller than that don't worry -- esp. if they happen to be larger. The larger the better IMHO as long as you have room in the slow-cooker!
Variation: Tex-Mex ratatouille.
Use two 28-oz. cans of fire-roasted crushed tomatoes instead and throw in the juice of 2 limes (or 8 packets of unsweetened TrueLime), 6 packets of mild taco seasoning, 1 bunch of fresh cilantro (chopped) instead of the Italian herbs (or 1 tube of Gourmet Garden fresh cilantro herb paste if you're lazy like me and don't like to do a lot of chopping LOL), and about 1 - 2 lbs. of cooked ground beef (or 2 packages of Gardein crumbles if looking to make a vegetarian version). This variation can be served either over rice or used as a filling for tacos or burritos.

Nutrition Facts : Calories 39.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.2, Sodium 312.2, Carbohydrate 8.2, Fiber 3.1, Sugar 4.1, Protein 1.9

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