Description
A hearty and flavorful Slow Cooker Ratatouille recipe featuring a medley of sautéed vegetables including eggplant, zucchini, bell peppers, and tomatoes simmered to perfection with herbs and a touch of balsamic vinegar. This easy, hands-off dish is perfect for a healthy side or a vegetarian main course.
Ingredients
Scale
Vegetables
- 1 eggplant, chopped into 1-inch cubes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 zucchinis, cut into quarters lengthwise and sliced
- 1 red bell pepper, cut into 1-inch pieces
- 1 orange bell pepper, cut into 1-inch pieces
- 3 tomatoes, roughly chopped
Other Ingredients
- 2 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon Herbs de Provence or Italian seasoning
- 1/2 teaspoon pepper
- Fresh basil, chopped (optional)
- Red pepper flakes (optional)
Instructions
- Prepare the slow cooker: Coat a 4-6 quart slow cooker with 1 tablespoon of olive oil to prevent sticking.
- Drain the eggplant: Place the chopped eggplant in a colander over a large bowl and sprinkle with 1 teaspoon of salt. Allow it to drain for at least 15 minutes to remove excess moisture, then rinse and drain well before setting aside.
- Sauté aromatics and tomato paste: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent. Add minced garlic and cook for 1-2 minutes until softened. Stir in the tomato paste and cook until it darkens to a deep red color, about 2 minutes. Remove from heat and set aside.
- Combine ingredients in slow cooker: Add the drained eggplant, zucchini, red and orange bell peppers, chopped tomatoes, and the sautéed onion and garlic mixture into the slow cooker. Pour in the balsamic vinegar, sprinkle the remaining salt, Herbs de Provence or Italian seasoning, and pepper. Gently stir everything to combine evenly.
- Cook the ratatouille: Cover and cook on high for 2-3 hours or on low for 4-5 hours, stirring occasionally, until all vegetables are tender and flavors are well melded.
- Serve: Spoon the ratatouille into bowls or plates, topping with freshly chopped basil and red pepper flakes if desired. Enjoy warm.
Notes
- Store leftover ratatouille in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stovetop or microwave before serving.
- Ratatouille can be enjoyed as a side dish or served over toasted bread, rice, polenta, or mixed with pasta for a complete meal.
- If fresh tomatoes are unavailable, canned whole tomatoes can be substituted without compromising flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 7g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
