Description
Crockpot Ratatouille is a hearty French-inspired vegetable stew made with zucchini, eggplant, bell peppers, tomatoes, and aromatic herbs. Slow cooking allows the vegetables to become tender and flavorful, creating an easy vegetarian meal that’s perfect with crusty bread, rice, or pasta.
Ingredients
Vegetables
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small yellow onion, diced
- 4 cloves garlic, minced
Tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes, undrained
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Fresh Herbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, torn
Instructions
- Prepare the vegetables: Place the eggplant, zucchini, bell peppers, onion, and garlic into a 6-quart slow cooker, ensuring even distribution.
- Add tomatoes and seasonings: Pour in the crushed tomatoes and diced tomatoes with their juice. Drizzle olive oil over the vegetables, then sprinkle dried basil, oregano, thyme, smoked paprika, salt, and black pepper. Stir well to coat all the vegetables evenly with the seasonings and tomatoes.
- Slow cook: Cover the slow cooker and cook on LOW for 5–6 hours or on HIGH for 3–4 hours until the vegetables are tender but still hold some shape, avoiding them becoming mushy.
- Add fresh herbs: About 10 minutes before cooking ends, stir in the fresh parsley and torn fresh basil to infuse the dish with bright herbal notes.
- Season to taste and serve: Taste the ratatouille and adjust salt or pepper if needed. Serve warm alongside crusty bread, rice, quinoa, pasta, or sprinkle with Parmesan cheese if desired.
Notes
- Do not overcook if you prefer your vegetables with a bit of texture rather than completely soft.
- For a thicker stew, leave the slow cooker lid slightly ajar during the last 30 minutes of cooking to allow excess moisture to evaporate.
- Feel free to add other veggies such as mushrooms, cherry tomatoes, or spinach for variation.
- Leftovers are delicious served over pasta or grains for a quick second meal.
- Store cooked ratatouille in the refrigerator for up to 4 days or freeze for up to 3 months for meal prep convenience.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course, Side Dish, Vegetarian, Slow Cooker
- Method: Slow Cooking
- Cuisine: French, Mediterranean
