Slow-Cooker Ratatouille

Ingredients:

• 1 1/2cups cubed, peeled (if desired) eggplant
• 1/2cup coarsely chopped yellow summer squash or zucchini
• 1/2cup coarsely chopped tomato
• 1/28 ounce can no-salt-added tomato sauce
• 1/3cup coarsely chopped red or green sweet pepper
• 1/4cup finely chopped onion
• 1/4teaspoon salt
• 1/8teaspoon ground black pepper
• 1clove garlic, minced
• 41/2-inch-thick slices baguette-style French bread
• 1teaspoon olive oil
• 3tablespoons finely shredded Parmesan cheese
• 1tablespoon snipped fresh basil
• Directions:
• 1. In a 1-1/2-quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.
  2. Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 4 to 4-1/2 hours.

  3. FOR PARMESAN TOAST:

     1. Preheat broiler. Brush one side of each bread slice with olive oil. Place bread slices, oiled sides up, on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully to avoid burning). Sprinkle bread slices with 1 tablespoon of the Parmesan cheese. Broil about 15 seconds more or until cheese is melted.
     2. Stir basil into mixture in cooker. Serve in shallow bowls with Parmesan toast. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Makes 2 servings.
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