Slow-Cooker Vegetarian Ragout Over Couscous Recipe
Recipe By EatingWell
Hearty and filling, this eggplant and white bean ragout is vegetarian comfort food. Tossing the eggplant with salt draws out excess moisture from the vegetable, making it less bitter and more firm upon cooking. To make this recipe gluten-free, sub rice or gluten-free pasta for the couscous. Garnish with additional chopped flat-leaf parsley or basil, if desired.
4.7
17 Rating -
Rate
Vegdiet
6hr 20minstotal
6hr 20m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow-Cooker Vegetarian Ragout Over Couscous Recipe
- 0.19 inch 1 eggplant, peeled and cut into cubes
- 0.31 teaspoon Kosher salt
- 1/4 Jar sun dried tomatoes in olive oil
- 3/4 Garlic Cloves, Minced
- 1/4 Medium sized yellow onion, minced
- 1/4 Medium sized green bell pepper, chopped
- 1/2 can Cans unsalted cannellini beans, drained and rinsed
- 0.13 cup Unsalted Vegetable Stock
- 1/4 tablespoon Unsalted tomato paste
- 1/2 teaspoon Chopped Fresh Thyme
- 0.06 teaspoon Black pepper
- 1/2 tablespoon Chopped fresh flat leaf parsley or basil
- 1/4 tablespoon Balsamic or red wine vinegar
- 3/4 cup Hot cooked whole wheat couscous
Nutrition
value
value
754
calories per serving
38 g Fat13 g Protein88 g Carbs8 g FiberOther
Current Totals
- Fat38g
- Protein13g
- Carbs88g
- Fiber8g
MacroNutrients
- Carbs88g
- Protein13g
- Fiber8g
Fats
- Fat38g
Vitamins & Minerals
- Calcium107mg
- Iron7mg
- Vitamin A442mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B972mcg
- Vitamin B120mcg
- Vitamin C59mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium82mg
- Manganese2mg
- Phosphorus155mg
- Selenium2mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell