The addition of ground beef turns this classic into a main dish, and red wine adds a more robust flavor.
Ratatouille is a classic eggplant, tomato, and zucchini stew made with garlic and Italian herbs. The addition of ground beef turns it into a main dish, and red wine adds a more robust flavor. Mix ground beef, egg whites, olive oil and pepper in a bowl. Form into tablespoon-size balls. Add wine, onions, tomato, zucchini, bell pepper, eggplant, bay leaf, garlic, thyme, and basil to a 3 1/2- to 5-quart slow cooker. Stir, then arrange meatballs on top of vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. About 15 minutes before serving, add 2 cups water to a 3-quart saucepan. Insert a collapsible metal steamer. Cover, bring to boil and then add frozen vegetables. Cover and steam until easily pierced with a fork, about 5 to 7 minutes. Meanwhile, combine oil, capers, dill, and lemon juice in a large bowl. Drain vegetables, add to dressing, toss to coat and divide into 4 serving bowls. Before serving, discard bay leaf. Add pepper, stir and taste. Ladle into 4 large soup bowls. Garnish with parsley or basil and feta and serve with steamed, dressed vegetables.