Description
A flavorful and comforting Slow Cooker Ratatouille recipe featuring tender eggplant, zucchini, bell peppers, tomatoes, and aromatic herbs slow-cooked to perfection. This easy vegetable stew is perfect as a side dish or served over rice, pasta, or toasted bread.
Ingredients
Scale
Vegetables
- 1 eggplant, chopped into 1-inch cubes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 zucchinis, cut into quarters lengthwise and sliced
- 1 red bell pepper, cut into 1-inch pieces
- 1 orange bell pepper, cut into 1-inch pieces
- 3 tomatoes, roughly chopped
Seasonings & Others
- 2 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon Herbs de Provence or Italian seasoning
- ½ teaspoon pepper
- Fresh basil chopped (optional)
- Red pepper flakes (optional)
Instructions
- Prepare the Slow Cooker: Coat a 4-6 quart slow cooker with 1 tablespoon of olive oil to prevent sticking and enhance flavor.
- Drain the Eggplant: Place the chopped eggplant in a colander over a large bowl and sprinkle with 1 teaspoon of salt. Allow the excess liquid to drain for at least 15 minutes. Then rinse and drain well to reduce bitterness. Set aside.
- Sauté Onion and Garlic: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until soft and fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring frequently, until it darkens to a rich red color, about 2 minutes. Remove from heat and set aside.
- Combine Ingredients in Slow Cooker: Add the drained eggplant, zucchini, red and orange bell peppers, chopped tomatoes, and the sautéed onion and garlic mixture to the slow cooker. Add balsamic vinegar, Herbs de Provence or Italian seasoning, the remaining 1 teaspoon salt, and pepper. Gently stir until everything is evenly combined.
- Cook the Ratatouille: Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours, stirring occasionally, until the vegetables are tender and flavors melded.
- Serve: Spoon the ratatouille into bowls or over a grain of choice and top with freshly chopped basil and a sprinkle of red pepper flakes if desired.
Notes
- Store leftover ratatouille in a covered container in the refrigerator for 4-5 days. Reheat on the stove or microwave before serving.
- Ratatouille can be served on toasted bread, over rice, polenta, mixed with pasta, or as a flavorful side dish.
- Fresh tomatoes can be substituted with canned whole tomatoes if fresh are not available.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 7g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
