Cuisinart CSC-400 Cookbook page 63

12 ounces eggplant,
cut into ½-inch dice
1 teaspoon kosher salt, divided
¾ pound zucchini, cut into ½-inch
half moons
¾ pound yellow summer squash,
cut into ½-inch dice
1 small red bell pepper, cored,
seeded and cut into ½-inch dice
1 small yellow pepper, cored,
seeded and cut into ½-inch dice
1½-2 cups diced tomatoes, fresh or
canned, juices drained
Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon
salt; toss to combine. Let rest at least 45 minutes. Rinse well to remove salt; dry
thoroughly with a towel.
Combine zucchini, yellow squash, peppers, tomatoes, tomato purée, onions, garlic,
sun-dried tomatoes, parsley, basil, herbes de Provence, and pepper in the ceramic
pot of a Cuisinart
for 5 hours using Timer function; cooker will automatically switch to Warm until
ready to serve.
Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g
Ratatouille
Slow Cooker. Drizzle with olive oil. Cover and cook on Low
®
Nutritional information per ¾-cup serving:
• chol. 0mg . sod. 287mg • calc. 50mg • fiber 5g
Makes 6 cups
½ cup tomato purée
(salt-free if available)
1 cup chopped onion
1 tablespoon chopped garlic
¼ cup sun-dried tomatoes,
not oil-packed, cut into slivers
2 tablespoons chopped fresh
parsley
1 teaspoon dried basil
1 teaspoon herbs de Provence
½ teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
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