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Nutrition Facts
Serving Size 1 (461g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon pepper
Calories 218
Calories from Fat 36		(16%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 594mg		24%
Potassium 1132mg		32%
Total Carbohydrate 41.1g		13%
	Dietary Fiber 10.8g	43%
	Sugars 10.0g
Protein 8.7g		17%
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Ratatouille With Chickpeas -- Crock-Pot

Recipe #373833 | 4¼ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Katzen
May 22, 2009

A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living.

SERVES 6 , 6 Servings (change servings and units)

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 garlic cloves, minced
6 cups eggplants, cubed (one large)
2 teaspoons basil (dried)
1 teaspoon oregano (dried)
1/2 teaspoon salt
1/2 teaspoon pepper
1 red pepper
1 yellow pepper
2 zucchini
1/3 cup tomato paste
1 (19 ounce) can chickpeas, drained and rinsed
1 (28 ounce) can tomatoes
1/4 cup fresh basil or fresh parsley, chopped

Directions

1
In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
2
Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
3
Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.

Questions about this recipe?

Browse similar recipes by category

Main Ingredient > Vegetables > Peppers
Main Ingredient > Vegetables > Squash
Cuisine > European > Western > French
Preparation > Simple > 3 or Less Steps
Preparation > Equipment > Crock-Pot
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Chef #829380

On Nov 7, 2009

I thought this was okay. It had great flavor, would definitely have preferred it w/some chicken. Follow previous reviews, like draining the tomatoes if you don't want it to be soupy and don't pre-cook the eggplant because it does get really soft. I also thought the chick peas would have been a little softer. I think this is good for a side dish or served w/rice or pasta. Not sure if I would make this again in such a large quantity. I would like to update my review. I put this over pasta the next day that I had left over and it was really good.

0 people found this review helpful

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From: Jenny Ann

On Jun 11, 2009

This is one of those things that is good but you don't know how often you'll prepare it. I halved the recipe and it seemed like we still ate on it for days. One time I served it over whole-wheat spaghetti. My husband thought it would be better if it had ground beef in it, although that would have defeated the purpose for me (cutting calories or WW points).

1 person found this review helpful

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From: SamiBTX

On Jul 24, 2009

Yum! Yum! Yum! Although I must say that I think the eggplant shouldn't be cooked in the skillet beforehand because afterwards in the crockpot it basically falls into mush. Oh and if you don't want it to be soupy with alot of juice then strain the canned tomatoes.

2 people found this review helpful

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From: nemokitty

On Jun 29, 2009

YUM, YUM, YUM!! Loved doing it in the crockpot. Followed exactly except I didn't have any tomato paste. It was so, so good! I think I may have to make this alot more often. We had it over mushroom rice. Thanks for a great recipe!!

2 people found this review helpful

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