Specifications

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Side diSheS

Ratatouille

1½ pounds (750 g) eggplant, cut

into ½-inch (1.25 cm) dice

1½ teaspoons (7 ml) kosher salt, divided

1 pound (454 g) zucchini, cut into

½-inch (1.25 cm) half moons

1 pound (454 g) yellow summer squash,

cut into ½-inch (1.25 cm) dice

1 large red bell pepper, cored, seeded

and cut into ½-inch (1.25 cm) dice

1 large yellow pepper, cored, seeded and

cut into ½-inch (1.25 cm) dice

2½ cups (625 ml) diced tomatoes, fresh or

canned, juices drained

1 cup (250 ml) tomato purée

(salt-free if available)

2 cups (500 ml) chopped onion

2 tablespoons (15 ml) chopped garlic

½ cup (125 ml) sun-dried tomatoes,

not oil-packed, cut into slivers

¼ cup (63 ml) chopped fresh parsley

2 teaspoons (10 ml) dried basil

2 teaspoons (10 ml) herbes de Provence

1 teaspoon (5 ml) freshly

ground pepper

2 tablespoons (30 ml) extra virgin

olive oil

Makes 12 cups (3 L)

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

(2 ml) 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 (187 ml)]:

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

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

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