Crock Pot/ Slow Cooker Recipes >
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Mediterranean Meatball Ratatouille
2 tablespoons of olive oil, divided
1 pound of bulk mild Italian sausage
one 8 ounce package of sliced mushrooms
1 small eggplant, diced
1 zucchini, diced
1/2 cup of chopped onion
1 clove garlic, minced
1 teaspoon of dried oregano leaves
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tomatoes, diced
1 tablespoon of tomato paste
2 tablespoons of chopped fresh basil
1 teaspoon of fresh lemon juice
Pour 1 tablespoon of olive oil into a 5 quart slow cooker.
shape sausage into 1 inch meatballs. Place half the meatballs in slow
cooker. Add half each of mushrooms, eggplant and zucchini. Top with
onion, garlic. Sprinkle with half each of oregano, salt, and black
pepper.
Add remaining meatballs, mushrooms, eggplant and zucchini; sprinkle with
remaining oregano, salt, and black pepper. Top with remaining 1
tablespoon olive oil. Cover; cook on LOW 6 to 7 hours.
Stir in diced tomatoes and tomato paste. Cover; cook on LOW 15 minutes.
Stir in basil and lemon juice; serve. Makes 6 (1 2/3 cups) servings |
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