Mediterranean Meatball Ratatouille
Makes 6 (1-2/3 cups) servings
|1||pound bulk mild Italian sausage|
|1||package (8 ounces) sliced mushrooms|
|1||small eggplant, 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|
|1||tablespoon tomato paste|
|2||tablespoons chopped fresh basil|
|1||teaspoon fresh lemon juice|
- 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.
- 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.
- Stir in diced tomatoes and tomato paste. Cover; cook on LOW 15 minutes. Stir in basil and lemon juice; serve.
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