Description
This Slow Cooker Ratatouille is a comforting and flavorful vegetable stew made with tender eggplant, zucchini, bell pepper, and tomatoes, slowly cooked to perfection with garlic, herbs, and olive oil. It’s an effortless way to create a traditional French Provencal dish packed with fresh vegetables and aromatic seasonings, perfect as a hearty side or a light main course.
Ingredients
Scale
Vegetables
- 1 eggplant, diced
- 2 zucchinis, sliced
- 1 bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
Canned Goods
- 1 can (14 oz) diced tomatoes, undrained
Seasonings & Oils
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper, to taste
Garnish
- Fresh basil, for garnish
Instructions
- Prepare the vegetables: Dice the eggplant, slice the zucchinis, chop the bell pepper and onion, and mince the garlic cloves to ensure all ingredients are ready for slow cooking.
- Combine ingredients in slow cooker: Place the diced eggplant, sliced zucchinis, chopped bell pepper, chopped onion, and minced garlic into the slow cooker. Add the undrained canned diced tomatoes and pour in the olive oil.
- Add seasonings: Sprinkle the dried thyme and dried basil evenly over the vegetables. Season with salt and pepper to taste, making sure to distribute everything well for balanced flavors.
- Cook slowly: Cover the slow cooker with its lid and set it to low heat. Allow the ratatouille to cook for about 6 to 8 hours until the vegetables are tender and flavors have melded beautifully.
- Final seasoning and serving: Taste the ratatouille and adjust salt and pepper if needed. Garnish with fresh basil leaves before serving to add a burst of fresh color and aroma.
Notes
- For a richer flavor, you can add a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.
- The ratatouille can also be cooked on high for 3 to 4 hours if short on time, though low and slow is best for texture and flavor.
- This dish can be served warm as a side or main dish and pairs well with crusty bread or over cooked grains like rice or quinoa.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
- If you prefer a chunkier texture, reduce cooking time slightly to avoid the vegetables becoming too soft.
Keywords: slow cooker ratatouille, vegetable stew, eggplant recipe, zucchini recipe, easy slow cooker recipes, vegan French cuisine