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Slow-Cooked Ratatouille with Penne

Slow-Cooked Ratatouille with Penne

4 2

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.

serves 4 people


cost per recipe: $6.11

The price is determined by the national average.

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

  • 1

    tablespoon olive oil

  • 1/8

    teaspoon 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

    cup red bell pepper

  • 1

    large onion, sliced (about 1 cup)

  • 1

    clove garlic, minced

  • 8

    ounces penne pasta(about 1/2 of a 1-pound package) cooked according to package directions

  • 1/4

    cup Parmesan cheese(optional)

view nutrition info

How to Make It

Step 1

Stir the soup, olive oil, black pepper, eggplant, zucchini, red pepper, onion and garlic in a 4-quart slow cooker.

Step 2

Cover and cook on LOW for 5 1/2 to 6 hours* or until the vegetables are tender.

Step 3

Serve the vegetable mixture over the pasta. Sprinkle with the cheese, if desired.

Recipe Tips

  • *Or on HIGH for 2 1/2 to 3 hours.

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Made With
Campbell's® Condensed Tomato Soup

Campbell's® Condensed Tomato Soup


Ratings & Reviews

  • Dana K.

    December 1, 2011

    Slow-Cooked Ratatouille with Penne

    I love this. It has great flavor. I've been looking for a good recipe for eggplant and this definitely my favorite. The eggplant was cooked just right and went amazing with the tomato soup.

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  • William C.

    November 21, 2011

    Slow-Cooked Ratatouille with Penne

    This was very good! The tomato soup made the perfect sauce for the vegetables to cook in, and the house smelled delicious by the 2nd hour it was in the slow cooker. We didn't miss the meat at all, but if you do have to have meat in this dish, chicken would be delicious. I ended up skipping the eggplant because I think it can be tricky to get it perfectly cooked, so I used sliced mushrooms instead and it turned out great. I also doubled the recipe a bit: I used 2 red peppers and 2 zucchinis. It provided enough for a family of 3, a small second helping for my husband, who loved it, and a nice-sized container of leftovers for lunch. We will definitely be making this again.

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