Slow-Cooker Ratatouille
makes four servings
1 eggplant, chopped into small cubes
2 small zucchini, chopped
1/2 orange pepper, chopped
1/2 large onion, chopped
1 clove garlic, minced
1 cup chopped tomatoes
1 small can low-sodium vegetable juice
8 oz low-sodium tomato sauce
1/4 teaspoon fine sea salt
1/8 teaspoon black pepper
1/2 teaspoon herbes de Provence
1 tablespoon fresh basil leaves, torn
1. Add all of the ingredients (except the basil) into a 2-quart slow-cooker bowl. Stir to combine.
2. Cook on low for 4-5 hours.
3. Season with additional salt and pepper if needed.
4. Stir in the fresh basil.
5. Serve with freshly-grated Parmesan and Parmesan toasts.