Cuisinart CRC-650 manual Ratatouille

Ratatouille

Makes 12 cups

1½ pounds eggplant, cut into ½-inch dice

1½ teaspoons kosher salt, divided

1pound zucchini, cut into ½-inch half moons

1pound yellow summer squash, cut into ½-inch dice

1large red bell pepper, cored, seeded and cut into ½-inch dice

1large yellow pepper, cored, seeded and cut into ½-inch dice

1cup tomato purée (salt-free if available)

2cups chopped onion

2 tablespoons chopped garlic

½cup sun-dried tomatoes,

not oil-packed, cut into slivers

¼cup chopped fresh parsley

2 teaspoons dried basil

2 teaspoons herbes de Provence

1 teaspoon freshly ground pepper

2½ cups diced tomatoes, fresh or 2 tablespoons extra virgin olive oil

canned, juices drained

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 eggplant, zucchini, yellow squash, peppers, tomatoes, tomato purée, onions, garlic, sun-dried tomatoes, parsley, basil, herbes de Provence, and pepper in the ceramic pot of the Cuisinart® Slow Cooker. Drizzle with olive oil. Cover and press the on/off button to turn the unit on. Set time to 5 hours and press Low; slow cooker will automatically switch to Warm until ready to serve.

Nutritional information per serving (¾ cup):

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

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

Side Dishes

58