1largeeggplant (about 1-½ pounds) peeled and cut into ½-inch cubes
3mediumzucchini cut into ½-inch cubes
2tablespoonssalt
2tablespoonsolive oil
4clovesgarlic, sliced
2mediumonions, peeled and cut into thin half moons (about 2 cups)
2mediumred bell peppers, seeded and sliced ½-inch thick
2teaspoonsherbes de Provence**
1bay leaf
¼cupdry red wine
1can(14 to 15 ounces) whole plum tomatoes, drained and crushed in the palm of your hand
½teaspoonfresh ground black pepper
Instructions
Ideal Slow Cooker Size: 6-Quart.
Put the eggplant and zucchini in a large colander and set it in the sink. Sprinkle with salt. Let the vegetables stand in the colander for 1 hour, tossing every 10 minutes or so.
Rinse and press out the water and then blot dry with paper towels. Set aside.
In a large microwave safe bowl, toss together the onions, garlic, bell peppers, herbs, bay leaf and oil.
Cover and cook on HIGH until the vegetables have softened, 5 to 7 minutes.
Transfer the vegetables to the slow cooker, discarding the liquid that has accumulated in the bottom of the bowl.
Add the eggplant and zucchini to the slow cooker. Stir in the wine, tomatoes and black pepper.
Cover and cook on HIGH for 2 to 3 hours, or until the vegetables are very tender and the sauce has thickened.
Discard the bay leaf.
Continue to cook on LOW, uncovered for 30 minutes to thicken further.
Serve the ratatouille hot, warm or at room temperature.
Recipe Notes
**To make your own Herbes de Provence: combine 1 teaspoon dried tarragon, ½ teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon dried chervil and ½ teaspoon dried basil.Serving size: ¾ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.Possible tasty additions: capers, olives, fresh basil or parsley.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Ratatouille Recipe
Amount Per Serving (3 /4 cup)
Calories 81Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Carbohydrates 9.5g3%
Fiber 3.9g16%
Protein 2.3g5%
* Percent Daily Values are based on a 2000 calorie diet.