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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 3/4 cups each)
Slow-Cooked Ratatouille with Penne
You won't miss the meat at all in this fabulous veggie and pasta dish that slow-cooks for hours so that the flavors really develop.  You'll see how the zucchini, eggplant and peppers combine to make a mouthwatering pasta topper.
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Serves: 4 servings (about 1 3/4 cups each)
Prep Time: 25 minutes
Cook Time: 5 1/2 hours
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1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 tablespoon olive oil
1/8 teaspoon ground black pepper
1 small eggplant, peeled and cut into 1/2-inch cubes (about 5 cups)
1 medium zucchini, thinly sliced (about 1 1/2 cups)
1 medium red pepper, diced (about 1 cup)
1 large onion, sliced (about 1 cup)
1 clove garlic, minced
Hot cooked penne pasta
grated Parmesan cheese (optional)




Stir the soup, olive oil, black pepper, eggplant, zucchini, red pepper, onion and garlic in a 4-quart slow cooker.
Cover and cook on LOW for 5 1/2 to 6 hours* or until the vegetables are tender.
Serve the vegetable mixture over the pasta. Sprinkle with the cheese, if desired.
*Or on HIGH for 2 1/2 to 3 hours.


Notes:
Nutritional Values per Serving using Campbell's Tomato Soup: Calories 148, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 314mg, Total Carbohydrate 26g, Dietary Fiber 6g, Protein 4g, Vitamin A 26%DV, Vitamin C 47%DV, Calcium 3%DV, Iron 7%DV

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