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Slow Cooker Ratatouille
This slow cooker ratatouille transforms fresh veggies into a rich, herby stew with (almost) zero effort—hands-off meal that feels like a French countryside treat!
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 10 servings
Calories: 67 kcal
Course:
Dinner
Cuisine:
French
Ingredients
- 2 tablespoons olive oil divided
- 1 eggplant chopped into 1-inch cubes
- 2 teaspoons salt divided
- 1 onion diced
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 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
- 1 tablespoon balsamic vinegar
- 1 teaspoon herbs de provence or Italian seasoning
- ½ teaspoon pepper
- fresh basil chopped (optional)
- red pepper flakes optional
Instructions
- Coat a 4-6 quart slow cooker with 1 tablespoon of olive oil.
- 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. Rinse and drain well. Set aside
- Meanwhile, in a large skillet, heat the remaining oil over medium heat. Add onion to the skillet and sauté until translucent. Add garlic to the pan and sauté for 1-2 minutes until soft. Then mix in the tomato paste and cook until it’s dark red, about 2 minutes. Remove from heat and set aside.
- To the slow cooker add eggplant, zucchini, bell peppers, tomatoes, and the onion mix. Add balsamic vinegar, herbs, remaining salt, and pepper. Gently stir until thoroughly mixed.
- Cover and cook on high 2-3 hours or low 4-5 hours, stirring occasionally, until vegetables are tender.
- Serve topped with fresh basil and red pepper flakes.
Cup of Yum
Notes
- Store leftover Ratatouille in a covered container in the fridge for 4-5 days. Heat leftovers on the stove or in the microwave.
- Ratatouille can be served on toasted bread, rice, polenta, mixed with pasta, or as a side dish.
- The fresh tomatoes can be switched out with canned whole tomatoes.
- Store leftover Ratatouille in a covered container in the fridge for 4-5 days. Heat leftovers on the stove or in the microwave.
- Ratatouille can be served on toasted bread, rice, polenta, mixed with pasta, or as a side dish.
- The fresh tomatoes can be switched out with canned whole tomatoes.
Nutrition Information
Calories
67kcal
(3%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Sodium
511mg
(21%)
Potassium
417mg
(12%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1219IU
(24%)
Vitamin C
46mg
(51%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 67
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 511mg | 21% |
| Potassium | 417mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1219IU | 24% |
| Vitamin C | 46mg | 51% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.