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

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

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Cooking Light Slow Cooker Tonight

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