Go Back

A Wholesome Approach to Slow Cooker Ratatouille

Slow Cooker Ratatouille made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 medium eggplant diced
  • 2 medium zucchinis sliced
  • 1 bell pepper red or yellow, chopped
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 6 ripe tomatoes chopped, or 1 can (14 oz) of diced tomatoes
  • 2 tsp dried thyme
  • 2 tsp dried basil
  • Salt and pepper to taste
  • 2 tbsp olive oil

Method
 

  1. Prepare the eggplant by salting it for bitterness.
  2. Chop the remaining vegetables and garlic.
  3. Layer the vegetables in the slow cooker.
  4. Add the dried herbs and olive oil.
  5. Set the slow cooker to low and cook for 6-8 hours.
  6. Add minced garlic in the last hour of cooking.
  7. Taste and adjust the seasoning before serving.
  8. Serve your ratatouille warm or at room temperature.