Serve with any pasta you have on hand. We used penne, but just about any other pasta will do.

Recipe by Oxmoor House September 2012

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Recipe Summary

Yield:
6 servings (serving size: 1 cup ratatouille, 1 cup pasta, and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 10 ingredients in a 5-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours or until eggplant is tender. Stir in basil.

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  • Cook pasta according to package directions, omitting salt and fat. Serve ratatouille over pasta, and sprinkle with cheese.

  • Storage Tip: Eggplants are best stored in a cool, dry place (50 degrees is ideal) for one to two days. For longer storage, place whole, unwashed eggplants in a plastic bag in the vegetable drawer of your fridge.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

336 calories; calories from fat 0%; fat 5.6g; saturated fat 3.2g; mono fat 1.1g; poly fat 0.7g; protein 13.2g; carbohydrates 55.3g; fiber 4.9g; cholesterol 11mg; iron 2.1mg; sodium 433mg; calcium 91mg.
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