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Side diSheS
Ratatouille
1½ pounds eggplant,
cut into ½-inch dice
1½ teaspoons kosher salt, divided
1 pound zucchini, cut into ½-inch
half moons
1 pound yellow summer squash,
cut into ½-inch dice
1 large red bell pepper, cored,
seeded and cut into ½-inch dice
1 large yellow pepper, cored,
seeded and cut into ½-inch dice
2½ cups diced tomatoes, fresh or
canned, juices drained
1 cup tomato purée
(salt-free if available)
2 cups chopped onion
2 tablespoons chopped garlic
½ cup sun-dried tomatoes,
not oil-packed, cut into slivers
¼ cup chopped fresh parsley
2 teaspoons dried basil
2 teaspoons herbes de Provence
1 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
Makes 12 cups
Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon
salt; toss to combine. Let rest at least 45 minutes. Rinse well to remove salt; dry
thoroughly with a towel. Combine eggplant, zucchini, yellow squash, peppers,
tomatoes, tomato purée, onions, garlic, sun-dried tomatoes, parsley, basil, herbes
de Provence, and pepper in the ceramic pot of the Cuisinart
®
Slow Cooker. Drizzle
with olive oil. Cover and press the on/off button to turn the unit on. Set time to 5
hours and press Low; slow cooker will automatically switch to Warm until ready to
serve.
Nutritional information per serving (¾ cup):
Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 287mg • calc. 50mg • fiber 5g