Slow Cooker Ratatouille (with Fresh Summer Veggies!)

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

Slow Cooker Ratatouille (with Fresh Summer Veggies!)

Slow cooker ratatouille is a French stew filled with seasonal, bright, and fresh vegetables cooked together low and slow in a rich garlicky tomato sauce.

Course Appetizer, Side Dish, Soup

Cuisine French

Diet Gluten Free, Vegan, Vegetarian

Keyword crock pot, Crockpot, ratatouille, Slow Cooker

Prep Time 30

Cook Time 3

Total Time 3 30

Servings servings

Calories 54

Author Robyn Conley Downs

Equipment

Slow Cooker

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

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 — 8 cups
More tips: See blog post for ingredient substitutions, serving suggestions, storage, and more.

Nutrition