Ratatouille-Topped Pasta 
with Feta

Tender eggplant, mushrooms and sweet bell pepper are slow simmered in juicy tomatoes for a delicious, savory dish. Paired with whole-grain penne, this stew makes a hearty meal.
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Ratatouille-Topped Pasta with Feta image

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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 12 oz ripe plum tomatoes, sliced 
crosswise ¼ inch thick
  • 6-oz eggplant, cut into 1-inch pieces
  • 1 green bell pepper, cut in 1-inch pieces
  • 4 oz mushrooms, quartered
  • 1 cup chopped yellow onion
  • 8 cloves garlic, peeled
  • 1 1/2 tsp Worcestershire sauce
  • 1/8 tsp red pepper flakes
  • 12 pitted Kalamata olives, 
coarsely chopped
  • 1/4 cup chopped fresh basil
  • 1 tsp chopped fresh rosemary
  • 1/8 tsp sea salt, or to taste
  • 4 oz whole-grain penne pasta
  • 1/2 cup crumbled feta cheese

Preparation

  1. Mist a 6-qt slow cooker with cooking spray. Add tomatoes, eggplant, bell pepper, mushrooms, onion, garlic, Worcestershire sauce and pepper flakes. Stir gently, cover and cook until onion softens, 3 hours on high or 6 hours on low.
  2. Turn off slow cooker; stir in olives, basil, rosemary and salt. Let sit, covered, for 15 minutes.
  3. Meanwhile, cook pasta according to package directions; drain. Divide pasta among plates and top with tomato-eggplant mixture, dividing evenly. Sprinkle feta over top.

Nutrition Information

  • Serving Size: 1 cup tomato-eggplant mixture and 1/2 cup pasta
  • Calories: 240
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 5 mg
  • Fat Content: 7 g
  • Fiber Content: 7 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 514 mg
  • Sugar Content: 7 g
  • Trans Fat Content: 5 g