Ratatouille with parmesan cheese
From dione73 15 years agoIngredients
- 1c diced eggplant shopping list
- 1sm zucchini, diced shopping list
- 1c sliced mushrooms shopping list
- 1/2sm onion, chopped shopping list
- 1 clove garlic, minced shopping list
- 2 med tomatoes, chopped shopping list
- 3/4t dried oregano, crushed shopping list
- 1/8t rosemary, crushed shopping list
- 1/8t black pepper shopping list
- 1/2c NSA (no salt added) tomato puree shopping list
- 2T shredded fresh basil shopping list
- 2t lemon juice shopping list
- 1/4t salt (optional) shopping list
- 1/4c shredded parmesan cheese shopping list
How to make it
- - spray lg non-stick skillet with cooking spray. add eggplant; cook over med-high heat, stirring frequently, until lightly browned (about 5 min). (this step can be skipped)
- - transfer eggplant -> puree into slow cooker; cover and cook on low 6 hours.
- - about 5 minutes before serving stir in basil -> salt. turn off slow cooker and let stand 5 min. top each serving with 1T parmesan cheese.
- serves 4 (1/2c): cal 96, fat 2g, protein 7g, carbs 17g, chol 4mg, fiber 7g, sod 98mg
The Rating
Reviewed by 3 people-
I'm thinking this would work extremely well, Dione! My thanks and my five.
Lorrainelacrenshaw in Horsham loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments