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Side diSheS
Ratatouille
12 ounces eggplant,
cut into ½-inch dice
1 teaspoon kosher salt, divided
¾ pound zucchini, cut into ½-inch
half moons
¾ pound yellow summer squash,
cut into ½-inch dice
1 small red bell pepper, cored,
seeded and cut into ½-inch dice
1 small yellow pepper, cored,
seeded and cut into ½-inch dice
1½-2 cups diced tomatoes, fresh or
canned, juices drained
½ cup tomato purée,
salt-free if available
1 cup chopped onion
1 tablespoon chopped garlic
¼ cup sun-dried tomatoes,
not oil-packed, cut into slivers
2 tablespoons chopped fresh
parsley
1 teaspoon dried basil
1 teaspoon herbes de Provence
½ teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
Makes 6 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, onion, 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 6
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
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