Ratatouille (ra-tuh-TOO-ee) is a favorite dish from the French region of Provence. Eggplant, tomatoes, peppers, onions, herbs, and garlic are typically simmered together to create a delicious side dish or an appetizer topper for bread or crackers.

Prep: 20 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours
Makes: about 4 cups (sixteen 1/4-cup servings)
Slow Cooker: 3 1/2 or 4 quart

Ingredients

• 1.5 cups chopped onions (3 medium)
• 1 6-ounce can tomato paste
• 1 tablespoon olive oil or cooking oil
• 1 tablespoon no-calorie, heat-stable, granular sugar substitute (Splenda)
• 2 cloves garlic, minced
• 1.5 teaspoons diced basil, crushed, or 1 tablespoon snipped fresh basil
• 1 teaspoon salt
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 4 medium tomatoes, peeled and coarsely chopped
• 2 medium zucchini, halved lengthwise and sliced
• 1 small eggplant, peeled and cubed (about 3 cups)
• 1 12-ounce loaf baguette-style French bread, cut into 1/2-inch slices, toasted

How to make Ratatouille

1. In a 3 1/2 or 4 quart slow cooker combine onions, tomato paste, oil, sugar substitute, garlic, dried basil (if using), salt, thyme, and pepper. Add tomatoes, zucchini, and eggplant.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil. Stir before serving. Serve hot, cold, or at room temperature with bread slices.

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