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Slow-Cooker Ratatouille

  • Course: Main Dish

Reynolds Kitchens® Tips

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 1-1/2 cups cubed, peeled (if desired) eggplant
  • 1/2 cup coarsely chopped yellow summer squash or zucchini
  • 1/2 cup coarsely chopped tomato
  • 1/2 of an 8-ounce can no-salt-added tomato sauce
  • 1/3 cup coarsely chopped red or green sweet pepper
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 4 1/2-inch-thick slices baguette-style French bread
  • 1 teaspoon olive oil
  • 3 tablespoons finely shredded Parmesan cheese
  • 1 tablespoon snipped fresh basil

Directions

Step 1

In a 1-1/2-quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.

Step 2

Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 4 to 4-1/2 hours.

Step 3

Preheat broiler. Brush one side of each bread slice with olive oil. Place bread slices, oiled sides up, on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully to avoid burning). Sprinkle bread slices with 1 tablespoon of the Parmesan cheese. Broil about 15 seconds more or until cheese is melted.

Step 4

Stir basil into mixture in cooker.

Step 5

Serve in shallow bowls with Parmesan toast. Sprinkle with the remaining 2 tablespoons Parmesan cheese.

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