Servings
Font
Back
Slow Cooker Ratatouille
0 from 0 votes

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 zucchini cut into quarters lengthwise and sliced
  • 1 red bell pepper cut into 1-inch pieces
  • 1 bell pepper cut into 1-inch pieces, orange
  • 3 tomato roughly chopped
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon herbes de provence or Italian seasoning
  • ½ teaspoon black pepper
  • basil chopped (optional, fresh
  • red pepper flakes optional

Instructions

    Cup of Yum
  1. Coat a 4-6 quart slow cooker with 1 tablespoon of olive oil.
  2. 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
  3. 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.
  4. 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.
  5. Cover and cook on high 2-3 hours or low 4-5 hours, stirring occasionally, until vegetables are tender.
  6. Serve topped with fresh basil and red pepper flakes.

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 (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%)

Nutrition Facts

Serving: 10 servings

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.