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Mediterranean Meatball Ratatouille


Mediterranean Meatball Ratatouille

Mediterranean Meatball Ratatouille

Yield

Makes 6 (1-2/3 cups) servings

Ingredients

1 pound bulk mild Italian sausage
1 package (8 ounces) sliced mushrooms
1 small eggplant, diced
1 zucchini, diced
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon dried oregano, divided
1 teaspoon 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

Preparation

  1. Shape sausage into 1-inch meatballs. Brown meatballs in large skillet over medium heat. Place half the meatballs in 5-quart slow cooker. Add half each of mushrooms, eggplant and zucchini. Top with onion, garlic, 1/2 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; cook on LOW 6 to 7 hours.
  3. Stir in diced tomatoes and tomato paste. Cover; cook on LOW 15 minutes. Stir in basil and lemon juice; serve.

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