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5.0 from 21 votes

Crock Pot or Oven Ratatouille

A healthy, fresh, and easy ratatouille recipe for the oven or slow cooker!

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
  • Kosher salt and ground black pepper
  • 1 medium sweet onion, thinly sliced
  • 2 sweet bell peppers (any color), seeded and sliced into strips
  • 3 small zucchini, halved lengthwise and cut crosswise into slices
  • 4 medium tomatoes, quartered and seeds removed
  • ¼ cup chopped fresh parsley (or 1 tablespoon dried parsley flakes)
  • ¼ cup Coarsely chopped fresh basil (or 1 tablespoon dried basil)
  • 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
  • 6 ounce can tomato paste
  • 1 tablespoon extra-virgin olive oil, plus additional for serving
  • 4 teaspoons minced garlic  (about 4 large cloves)
  • Optional garnish: drained capers; grated Parmesan cheese; additional fresh herbs; crushed red pepper flakes; additional 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

  • Slow Cooker Instructions: Combine all of the ingredients in a Crock Pot. Cover and cook on HIGH for about 3-4 hours or on LOW for about 6-8 hours. Every Crock Pot varies slightly in temperature, so keep an eye on your vegetables and turn it off when they're nice and tender!

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 Monounsaturated Fat 1.3g Sodium 179mg (7%) Potassium 799.4mg (23%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 8cups

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.