Prep-time: 20 min | Cook time: 8 hours 10 min | Total: 8 ½ hours
Ingredients:
- non-stick cooking spray
- 3 TBSP tomato paste
- 2 TBSP balsamic vinegar
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried thyme
- 2 TBSP chopped sun-dried tomatoes, packed in oil
- 1 cup chopped onion
- 1 can diced tomatoes (28 oz)
- 1 red bell pepper, diced
- 1 green bell pepper, died
- 1 small zucchini, cut into ½” pieces
- 1 medium yellow squash, cut into ½” pieces
- 1 small eggplant, pealed & cut into ½” pieces
- 1 can low-sodium chickpeas (15 oz). drained and rinsed
- 1¼ cups water
- 1 cup couscous
Directions:
- Coat the inside of a slow cooker with cooking spray
- Combine tomato paste and vinegar in cooker
- Add garlic, basil, thyme, sun-dried tomatoes, onion, diced tomatoes, red and green bell peppers, zucchini, squash, eggplant, & chickpeas
- Cook on low for 8 hours
- Bring water to a boil in a small saucepan
- Add coucous, stir, cover, & remove from heat
- Let stand 10 min or until water is absorbed
- Fluff with a fork
- Serve ratatouille over couscous
Nutrition Information: 423 calories, 2 g fat (0.3 saturated), 84 g carbs, 16 g protein, 15 g fiber, 475 mg sodium
Recipe from Fitness Magazine
Photo credit: http://www.familycircle.com/recipes/healthy-eating/family-dinners/vegetable-dinners/?page=5