Slow Cooker Ratatouille And Goat Cheese Toasts

Hands-on Time15 MinsTotal Time4 Hours 15 Mins
Yield: Serves 6 (serving size: 2 toast pieces, 1 cup ratatouille)

Ratatouille is a classic French dish made with a sundry of fresh vegetables including onion, bell pepper, garlic, eggplant, zucchini, and tomatoes. Our take on it includes these classic flavors and makes use of the slow cooker for a hands-free version.

Ingredients

  • 3 tablespoons olive oil
  • 1large yellow onion, chopped (about 1 1/2 cups)
  • 1red bell pepper, chopped (about 1 cup)
  • 4garlic cloves, minced (about 4 teaspoons)
  • 5 cups 3/4-inch-cubed peeled eggplant (about 11 ounces)
  • 2medium zucchini, halved lengthwise and cut into half-moon slices
  • 1(14.5-ounce) can diced fire-roasted tomatoes, undrained
  • 1 cup no-salt-added tomato sauce (such as Pom)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6(2-ounce) whole-grain rustic country-style bread slices
  • 1/3 cup chopped fresh basil
  • 3 ounces goat cheese, crumbled (about 3/4 cup)

Nutritional Information

  • Calories 343
  • Fat 14g
  • Satfat 4g
  • Unsatfat 8g
  • Protein 12g
  • Carbohydrate 43g
  • Fiber 7g
  • Sugars 14g
  • Added sugars 0g
  • Sodium 583mg
  • Calcium 17% DV
  • Potassium 16% DV
  • Calories 343
  • Fat 14g
  • Satfat 4g
  • Unsatfat 8g
  • Protein 12g
  • Carbohydrate 43g
  • Fiber 7g
  • Sugars 14g
  • Added sugars 0g
  • Sodium 583mg
  • Calcium 17% DV
  • Potassium 16% DV

How to Make It

Step 1

Heat 1 1/2 tablespoons of the oil in a large skillet over medium. Add the onion and bell pepper, and cook, stirring often, 5 minutes. Add the garlic; cook, stirring occasionally, 2 minutes. Place the vegetable mixture in a 5- to 6-quart slow cooker. Add the eggplant, zucchini, tomatoes, tomato sauce, salt, and pepper, and stir gently to combine. Cover and cook on LOW until the eggplant is tender, about 4 hours.

Step 2

Preheat the oven to 450°F. Brush the bread slices with the remaining 1 1/2 tablespoons oil; place on a baking sheet. Bake in the preheated oven until lightly toasted, about 5 minutes.

Step 3

Cut each bread slice in half diagonally; divide the pieces among 6 plates. Top with the ratatouille mixture. Sprinkle evenly with the basil and goat cheese.

Step 4

Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Press SAUTÉ [Normal]. Add 1 1/2 tablespoons of the oil to the inner pot; heat until the oil is hot, swirling to coat the bottom of the pot. Add the onion and bell pepper, and cook, stirring often, 5 minutes. Add the garlic; cook, stirring occasionally, about 2 minutes. Turn off the cooker. Add the eggplant, zucchini, tomatoes, tomato sauce, salt, and pepper, and stir gently to combine. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the eggplant is tender, about 4 hours. Complete Steps 2 and 3.

Source: Read Full Article