What's For Dinner: Slow-Cooker Ratatouille

Yesterday's rainy weather inspired me to break out our slow cooker and put together the ingredients for ratatouille. The thing I like best about using the slow cooker is that I just have to chop up and/or pour in a bunch of ingredients, and several hours later dinner is ready without much fuss. I love when the dinner hour rolls around and the meal is already cooked and ready to be eaten!

Slow-Cooker Ratatouille (printer-friendly version)
makes four servings

1 eggplant, chopped into small cubes
2 small zucchini, chopped
1/2 orange pepper, chopped

1/2 large onion, chopped

1 clove garlic, minced

1 cup chopped tomatoes (this time of year I suggest getting the boxed kind; I like Pomi brand)
1 small can low-sodium vegetable juice
8 oz low-sodium tomato sauce
1/4 teaspoon fine sea salt
1/8 teaspoon black pepper
1/2 teaspoon herbes des Provences
1 tablespoon fresh basil leaves, torn

1. Add all of the ingredients (except the basil) into a 2-quart slow-cooker bowl. Stir to combine.
2. Cook on low for 4-5 hours.
3. Season with additional salt and pepper if needed.
4. Stir in the fresh basil.
5. Serve with freshly-grated Parmesan and Parmesan toasts (recipe below).

Parmesan Toasts (printer-friendly version)

makes two servings

1/2 French baguette

olive oil

freshly-grated Parmesan cheese

1. Cut half a baguette into small rounds.

2. Place the rounds on a baking sheet.

3. Brush with olive oil.

4. Place in the oven under the broiler and toast for about 30-45 seconds.

5. Spread freshly-grated Parmesan over each round.

6. Place under the broiler until the Parmesan is melted and bubbly, about 30 seconds.

7. Serve immediately.