This slow cooker ratatouille is the easiest way to turn a counter full of eggplant, zucchini, bell peppers, and tomatoes into a rich, garlicky French vegetable stew. Hearty enough for a meal on its own, and equally good piled onto crusty toast or spooned over pasta!

An overhead shot of a slow cooker with an assortment of raw vegetables and a sprig of basil.

5 star review

“Very easy to make and tasted delicious!”

– Amanda
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My Favorite Slow Cooker Vegetable Stew

Ratatouille has a reputation for being fussy, but in the slow cooker it’s one of the easiest, most forgiving recipes! I started developing this version when my CSA box kept showing up with WAY more eggplant and zucchini than I knew what to do with, and the result is a rich, slow-simmered French vegetable stew that I now make on repeat. It really couldn’t be easier, too. Just chop a counter full of vegetables, saute an onion-tomato paste-garlic mixture on the stovetop with a splash of white wine, and let the slow cooker do the rest!

Okay, as for method, salting the cubed eggplant for 30 minutes before it goes into the slow cooker is non-negotiable. The salt pulls out the bitter liquid that would otherwise leach into the sauce and turn the whole pot watery; skipping this step is the single fastest way to end up with disappointing ratatouille. The other thing that makes a big difference is cook time, which directly controls texture. Three to four hours on high keeps the vegetables distinct and recognizable, while five-plus hours melts everything into a meld-y, sauce-like stew. Both versions are good, so it’s really up to you which version you prefer.

Ratatouille is technically a side dish in France, but in my kitchen it stretches across plenty of dinners during the week. I love spooning it over grilled chicken thighs from my italian chicken marinade for a Mediterranean-leaning meal, or pairing it with chicken made from my greek yogurt chicken marinade when I want something tangy and bright to balance the deep, slow-cooked flavors. It is also incredible piled onto toasted bread with fresh mozzarella and a drizzle of olive oil (HIGHLY recommend), which is how I most often eat the leftovers, or spooned over warmed pasta. The stew keeps in the fridge for up to a week and freezes well for up to 3 months, and the flavors actually deepen after a day or two.

Chopped vegetables, seasonings, herbs, and oils are arranged separately in a black slow cooker, ready to be cooked.

Welcome to My Kitchen, Let’s Make Ratatouille in the Slow Cooker

Jump to Recipe Instructions
Overhead image of red peppers, tomatoes, a red onion, an eggplant, zucchini squash, garlic cloves, basil and containers with oil, salt, pepper, tomato paste, and spices.
Gather ingredients.
An overhead image of a colander with eggplant cubes.
Chop and salt the eggplant.
Overhead shot of a wooden cutting board with a knife and a half chopped zucchini squash.
Chop all remaining veggies.
Overhead shot of a skillet with cooked red onions and a dollop of tomato paste, and grated garlic.
Saute onions, add tomato paste, garlic, and wine.
An overhead shot of a slow cooker with all of the ingredients to make ratatouille.
Add tomato mixture, veggies, salt & spices to slow cooker.
An overhead shot of a slow cooker with an assortment of vegetables cooked down and garnished with fresh basil.
Cook, allow to cool, and serve with fresh basil.
Overhead shot of a white pot with ratatouille with a metal serving spoon sticking out of it.
Close up shot of a white pot with ratatouille with two slices of bread dipped in it.

Testing Tips for Crockpot Ratatouille

  • With so many incredible vegetables in this dish, don’t worry if you don’t have one or two. Simply add a little more of a vegetable that’s already on the ingredient list (using zucchini in place of yellow squash, for example). However, I do not recommend subbing in a vegetable not on the ingredient list for this particular recipe.
  • If you don’t want to use wine to deglaze the pan, feel free to use chicken stock or vegetable stock (to keep it vegetarian) instead. 
  • Chop the vegetables roughly the same size, about 1-inch pieces across the board. When I tested with uneven sizes early on, the smaller pieces broke down and disappeared while the larger ones stayed under-cooked, which threw off the whole texture of the finished stew, so consistency at the cutting board pays off in the slow cooker!
  • Leftover ratatouille makes an excellent pasta sauce. Blend a cup or two into a slightly chunky puree using an immersion blender, then toss with cooked pasta and a sprinkle of parmesan for an easy lunch. This is one of my favorite ways to stretch a batch across the week without serving the same thing twice in a row!
Overhead shot of a serving dish with ratatouille and a metal serving spoon.
An overhead shot of a slow cooker with an assortment of raw vegetables and a sprig of basil.
4.60 stars (5 ratings)

Slow Cooker Ratatouille (Easy Recipe)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 16 servings
Prep: 30 minutes
Cook: 3 hours
Total: 3 hours 30 minutes
An easy slow cooker ratatouille made with eggplant, zucchini, bell peppers, and tomatoes simmered low and slow in a rich garlicky tomato sauce.
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Ingredients

  • 1 medium eggplant (about 1 pound), cut into 1-inch cubes
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons olive oil, divided
  • 1 medium red onion, cut into ½-inch pieces
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • ⅓ cup dry white wine
  • 2 red or yellow bell peppers, or a combination (about 1 pound), cut into ½-inch pieces
  • 2 medium zucchini (about ¾ pound), cut into 1-inch pieces
  • 2 medium yellow squash (about ¾ pound), cut into 1-inch pieces
  • 3 large Roma or plum tomatoes (about ½ pound), seeded and coarsely chopped
  • 1 teaspoon dried no-salt added Italian seasoning, or herbs de Provence
  • ¼ teaspoon freshly ground black pepper

To Add at the End

  • ¼ cup thinly sliced fresh basil

Equipment

Instructions 

  • Add the cubed eggplant to a colander. Place the colander in the sink, sprinkle with ½ teaspoon salt, and toss to combine. Set aside for 30 minutes while you cook the onions and chop the remaining vegetables.
  • Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and the red onion. Sprinkle with a pinch of salt, and cook until softened, about 5 minutes, stirring occasionally. Add the tomato paste and garlic, and cook until fragrant, about 1 minute, stirring constantly. Add the wine, stirring to scrape any browned bits from the bottom of the pan.
  • Carefully transfer the onion-tomato paste mixture to a 6-quart slow cooker. Give the eggplant a very gentle squeeze to remove any excess liquid, then add it along with the bell pepper, zucchini, yellow squash, tomatoes, Italian seasoning, and pepper.
  • Add the remaining 1 tablespoon olive oil and 1 teaspoon salt. Stir until well combined. 
  • Cover and cook on high for 3-5 hours, or low for 5-7 hours.
  • Uncover and add ½ teaspoon salt. Taste and adjust seasoning if desired.
  • To serve, remove from the slow cooker and allow to cool to room temperature or refrigerate. Sprinkle with fresh basil and serve as desired.

Notes

  • A note on cook time: The texture of this vegetable stew is really personal preference. If you want the vegetables to retain their shape and texture, cook it on the shorter side (e.g., 3-4 hours on high), and if you want the vegetables to meld together, shoot for the longer side (e.g. 5+ hours on high).
  • Consistency: Don’t worry if the ratatouille is liquidy at the end of the cooking time. It will thicken considerably as it cools, which is ideal since it is typically served chilled or at room temperature. If not making ahead, consider adding a couple of hours for cooling.
  • Don’t want to use wine? Substitute vegetable or chicken stock along with a tablespoon of white wine vinegar instead.
  • Yield: Makes about 2 quarts, or about 8 cups.
Course: Appetizer, Side Dish, Soup
Cuisine: French, Italian, Mediterranean

Nutrition Information:

Serving: 1 (of 16), Calories: 54kcal, Carbohydrates: 6g, Protein: 1g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Sodium: 311mg, Potassium: 292mg, Fiber: 2g, Sugar: 4g, Vitamin A: 700IU, Vitamin C: 31mg, Calcium: 19mg, Iron: 1mg
Nutrition disclaimer
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