SLOW COOKER RATATOUILLE WITH SAUSAGE

Slow Cooker Ratatouille with Sausage image

I made up this slow cooker ratatouille recipe when I had bought too many squash! I served it in soup bowls over noodles. My kids loved the Parmesan cheese on top. It would be great with a side of garlic bread and a salad, too! I'm not sure if it's done the way the French would do it, but it sure is tasty! It's more like a very chunky tomato sauce, and it's great over ride or wide noodles. The wide noodles catch the sauce better than spaghetti would.

Provided by Lisa Edmundson-Hacker

Categories Soups, Stews and Chili Recipes Stews

Time 8h40m

Yield 6

Number Of Ingredients 12

Previous Next

Ingredients

3 (4 ounce) links mild Italian sausage
2 zucchini, sliced 1/4-inch thick
2 yellow summer squash, sliced 1/4-inch thick
1 medium eggplant, sliced 1/4-inch thick
1 medium onion, chopped
1 yellow bell pepper, chopped
¼ cup olive oil
¼ cup herbes de Provence
2 teaspoons salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (28 ounce) can crushed tomatoes
¼ cup grated Parmesan cheese, or to taste

Steps:

Place sausage links in a nonstick skillet over medium heat; cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds.
Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper; toss to coat vegetables.
Place 1/3 of the vegetables in a slow cooker; layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers.
Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 319 calories, Carbohydrate 20.2 g, Cholesterol 25.1 mg, Fat 21.5 g, Fiber 5.8 g, Protein 12.2 g, SaturatedFat 5.6 g, Sodium 1607 mg, Sugar 5.4 g