Discover a new way to make ratatouille with our Slow-Cooker Ratatouille Recipe. This Slow-Cooker Ratatouille Recipe is sure to be a new family favorite!
What You Need
Original recipe yields 9 servings
1 eggplant (1 lb.), cut into bite-size pieces
1 each yellow squash and zucchini (8 oz. each), cut into 1/2-inch-thick slices
1 red bell pepper, cut into 1/2-inch-wide strips
1 onion, cut into 1/2-inch-thick slices
1 can (14.5 oz.) fire-roasted diced tomatoes, drained
1 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
3 Tbsp. Italian-style tomato paste
1 Tbsp. HEINZ Red Wine Vinegar
1/3 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Combine eggplant, yellow squash, zucchini, bell peppers, onions, tomatoes, Italian seasoning and crushed red pepper in slow cooker sprayed with cooking spray.
Whisk dressing, tomato paste and vinegar until blended. Pour over ingredients in slow cooker; stir. Cover with lid.
Cook on LOW 4 hours (or on HIGH 2 hours). Uncover; cook on LOW 30 min. to 1 hour or until enough liquid has evaporated to reach desired consistency.
Serve topped with cheese.
Best of Season
When buying eggplant, look for one that is firm to the touch.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.