Ratatouille Meatballs Recipes

MEDITERRANEAN MEATBALL RATATOUILLE

Mediterranean Meatball Ratatouille image

Measure and chop most of the ingredients the night before, and the next day it'll take you just a few minutes to have everything in the slow cooker. Before, when I didn't care for sausage, I would substitute ground beef. Also, if you don't like eggplant, you can increase the amount of mushrooms or zucchini. Update 8/16/07: I just made this using my new slow cooker, and I found it didn't require more than 4-5 hours on low to cook.

Provided by bernrome

Categories One Dish Meal

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1 lb bulk mild Italian sausage
1 (8 ounce) package sliced mushrooms
1 small eggplant, diced
1 zucchini, diced
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon dried oregano leaves, divided
2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
2 tomatoes, diced
1 tablespoon tomato paste
2 tablespoons chopped fresh basil
1 teaspoon fresh lemon juice

Steps:

Pour 1 tablespoon olive oil into 5-quart slow cooker.
Shape sausage into 1-inch meatballs. Place half the meatballs in slow cooker.
Add half the mushrooms, eggplant and zucchini.
Top with onion, garlic, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon 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; serve.

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