Slow and Easy Ratatouille

Check out this slow cooker recipe from Tomato Products Wellness Council

Slow and Easy Ratatouille

•Prep time: 15 minutes
•Cook time: 3 to 6 hours
Ingredients:

•2 Tbsp extra virgin olive oil
•1 large onion, coarsely chopped
•3 cloves minced garlic
•2 medium zucchini, halved and sliced
•1 eggplant (about 1 1/4 lbs.), peeled and cut into 1-inch chunks
•1 medium fennel bulb, quartered and thinly sliced (white base only)
•1 small red pepper, seeded and diced
•1 small yellow pepper, seeded and diced
•1 (29-oz.) can crushed tomatoes
•1 (6-oz.) can tomato paste
•1 tsp each: dried basil, rosemary and thyme
•1 tsp sea salt or to taste
•Ground or smoked pepper to taste
•Snipped fresh basil and grated Parmesan cheese (optional)
Directions:

Heat oil in a large skillet. Add onion; cook and stir over medium high heat for 5 minutes. Add zucchini, eggplant and garlic; cook for 5 more minutes. Transfer to a slow cooker with all remaining ingredients except fresh basil and Parmesan. Cover and cook on HIGH for 3 hours or on LOW for 6 hours. Serve hot or at room temperature topped with fresh basil and Parmesan. Makes 8 servings.

Quick Stovetop Variation: Prepare as directed above, cooking in a large pot instead of a slow cooker. Bring to a boil; reduce heat and simmer, covered, for 30 to 45 minutes or until vegetables are cooked to your liking.

Nutritional analysis per serving: Calories: 130, Fat: 4g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 610mg, Potassium: 926mg, Carbohydrates: 22g, Fiber: 7g, Sugar: 7g, Protein: 5g, Vitamin A: 30%, Vitamin C: 120%, Calcium