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Crock Pot or Oven Ratatouille
5 from 14 votes

Crock Pot or Oven Ratatouille

This Ratatouille combines eggplant, zucchini, bell peppers, tomatoes, and aromatic herbs baked or slow-cooked until tender. The vegetables meld with tomato paste, garlic, and olive oil, resulting in a tender, richly flavored vegetable stew. Both oven and crock pot methods offer flexible cooking options suited to different kitchen setups and schedules.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 45 mins
Servings: 8 cups
Calories: 936 kcal
Course: Side Dish, Dinner
Cuisine: French

Ingredients

  • 1 small eggplant
  • salt Kosher salt
  • black pepper Kosher salt
  • 1 medium onion thinly sliced, sweet
  • 2 Sweet Bell Pepper seeded and sliced into strips, any color
  • 3 small zucchini halved lengthwise and cut crosswise into slices
  • 4 medium tomato quartered and seeds removed
  • ¼ cup parsley or 1 tablespoon dried parsley flakes, chopped, fresh
  • ¼ cup basil or 1 tablespoon dried basil, coarsely chopped; fresh
  • 1 tablespoon oregano or 1 teaspoon dried oregano, fresh leaves
  • 6 ounce tomato paste canned
  • 1 tablespoon extra-virgin olive oil plus additional for serving
  • 4 teaspoons garlic about 4 large cloves, minced
  • caper optional garnish: drained capers, grated Parmesan cheese, additional fresh herbs, crushed red pepper flakes, additional olive oil
  • Parmesan Cheese
  • fresh herb
  • crushed red pepper flakes
  • olive oil

Instructions

    Cup of Yum
  1. Cut the eggplant into chunks. In a colander, toss the eggplant with 1 teaspoon of salt. Let the eggplant sit and drain for about 30 minutes. Pat the eggplant dry with paper towels.
  2. Meanwhile, spray a deep 9 x 13-inch baking dish with nonstick cooking spray. Preheat the oven to 400°F. In a large bowl (or in the prepared dish), toss together the eggplant, onion, bell peppers, zucchini, tomatoes, parsley, basil, oregano, tomato paste, olive oil, and garlic.
  3. Transfer the vegetable mixture to the prepared dish.
  4. Cover with foil and bake for 45 minutes- 1 hour, or until the vegetables are all tender. Stir once or twice during the baking time to make sure that the vegetables cook evenly. Taste and season with salt and pepper, if desired.
  5. Garnish with capers, drizzle with olive oil, sprinkle with crushed red pepper flakes; and garnish with grated Parmesan cheese and fresh herbs if desired.

Notes

  • Drain and salt eggplant before cooking to reduce bitterness and moisture.
  • Slow cooker cooking times vary; check vegetables for tenderness and avoid overcooking.
  • Use garnishes like capers, Parmesan, or fresh herbs to add flavor and texture contrasts.

Nutrition Information

Serving 1cup Calories 93.6kcal (5%) Carbohydrates 18.2g (6%) Protein 3.3g (7%) Fat 2.3g (4%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 0.5g (3%) Monounsaturated Fat 1.3g (7%) Sodium 179mg (7%) Potassium 799.4mg (17%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 8 cups

Amount Per Serving

Calories 936

% Daily Value*

Serving 1cup
Calories 93.6kcal 5%
Carbohydrates 18.2g 6%
Protein 3.3g 7%
Fat 2.3g 4%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 1.3g 7%
Sodium 179mg 7%
Potassium 799.4mg 17%
Fiber 5g 20%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.