Mediterranean Meatball Ratatouille
the Editors of Publications International, Ltd.
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
- 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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