Slow-Cooker Ratatouille

Ingredients

• 2 pounds eggplant cut into 1/2 inch pieces
• 3 zucchini about 8 oz each, quartered lengthwise and cut into 1 inch pieces
• 2 red bell peppers stemmed, seeded, and cut into 1/2 inch pieces
• 2 onions roughly chopped
• 6 tablespoons extra virgin olive oil
• 1 tablespoon sugar
• 4 garlic cloves minced
• 2 teaspoons Herbs de Provence
• 28 ounces diced tomatoes drained
• 1/4 cup all purpose flour
• salt and pepper
• 1 tablespoon balsamic vinegar
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil chopped

Nutrition

• Calories : 180 calories
• Carbohydrate : 20 grams
• Cholesterol : 5 milligrams
• Fat : 10 grams
• Fiber : 6 grams
• Protein : 5 grams
• SaturatedFat : 1.5 grams
• Sodium : 160 milligrams
• Sugar : 10 grams