Slow Cooker Ratatouille

The recipe uses a mix of chopped vegetables including eggplant, bell pepper, summer squash or zucchini, chopped grape tomatoes, and a large onion, all sautéed with minced garlic in coconut oil or ghee at the start if desired, then combined in a slow cooker. Tomato paste and dried oregano season the mixture, while salt, black pepper, and optional crushed red pepper balance flavors and add mild heat. Cooking in a slow cooker on low or high softens the vegetables evenly while preserving structure; removing the lid during the last hour thickens the stew if too watery.

The dish is finished by gently folding in fresh chopped basil before serving. It can be enjoyed warm as a vegetable side or over whole grains like quinoa or rice as a vegetarian main. It also works served cold, allowing flavors to meld.