Slow-Cooker Ratatouille

(Originally posted by Lady Laura)

I made this up real quick-like yesterday so I could complete the challenge before I dash off the Lake of the Ozarks for a women’s retreat. There will be no “new” meals there and I know because I am making them 

Here is what I made:

1 T olive oil

1 large onion, chopped

6 large garlic cloves, minced

1 gr. pepper, cut in strips

1 red pepper, cut in strips

1 med. eggplant (aubergine!), cubed

2 c mushrooms, thickly sliced

4 tomatoes, cubed

1/4 c dry red wine or wine vinegar

1 T lemon juice

2 t dried thyme

1 t dried oregano

1 t gr. cumin

1/2 t salt

1/2 t pepper

4 T minced fresh basil (1 T dried)

1/4 c fresh parsley, chopped (didn’t have this, just dumped some dried in)

Turn slow cooker on high for 2 minutes.

Pour oil in cooker and add all ingredients (if using fresh basil and parsley, wait to add them.) Cover and cook on high for 2 hours, then low for 4-5 hours. Then add fresh herbs (if using).

It was very good and I will be making it again, next time when I have a crowd as this made 6 servings.

There are only 120 calories per serving!!! It would be awesome over whole wheat pasta or brown rice.