Recipes

Ratatouille

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Side diSheS

12 ounces eggplant,

cut into ½-inch dice

1 teaspoon kosher salt, divided

¾ pound zucchini, cut into ½-inch

half moons

¾ pound yellow summer squash,

cut into ½-inch dice

1 small red bell pepper, cored,

seeded and cut into ½-inch dice

1 small yellow pepper, cored,

seeded and cut into ½-inch dice

1½-2 cups diced tomatoes, fresh or

canned, juices drained

½ cup tomato purée

(salt-free if available)

1 cup chopped onion

1 tablespoon chopped garlic

¼ cup sun-dried tomatoes,

not oil-packed, cut into slivers

2 tablespoons chopped fresh

parsley

1 teaspoon dried basil

1 teaspoon herbs de Provence

½ teaspoon freshly ground pepper

2 tablespoons extra virgin olive oil

Makes 6 cups

Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon

salt; toss to combine. Let rest at least 45 minutes. Rinse well to remove salt; dry

thoroughly with a towel.

Combine zucchini, yellow squash, peppers, tomatoes, tomato purée, onions, garlic,

sun-dried tomatoes, parsley, basil, herbes de Provence, and pepper in the ceramic

pot of a Cuisinart

Slow Cooker. Drizzle with olive oil. Cover and cook on Low

for 5 hours using Timer function; cooker will automatically switch to Warm until

ready to serve.

Nutritional information per ¾-cup serving:

Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g

• chol. 0mg . sod. 287mg • calc. 50mg • ﬁber 5g