Slow Cooker Ratatouille

Name: Slow Cooker Ratatouille
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 servings
Ingredients: 1 large eggplant, cubed; 2 zucchinis, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 4 large tomatoes, chopped; 1 large onion, sliced; 4 cloves garlic, minced; 1/4 cup olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup fresh basil, chopped

🕒 Prep: 15 min

🔥 Cook: 7 hours

🍽 Serves: 6

★★★★★

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Ratatouille is a classic French dish, known for its vibrant blend of vegetables and herbs. This slow cooker version simplifies the process, allowing the flavors to meld together beautifully over time. It's a delicious way to enjoy fresh produce with minimal effort.

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Ingredients for Slow Cooker Ratatouille

The star of the show is the eggplant, bringing a creamy texture once cooked. Zucchinis add a mild sweetness and soak up the flavors like a sponge. The duo of red and yellow bell peppers introduces a pop of color and a sweet, crisp bite. Tomatoes are essential for their juicy acidity, creating a saucy base. Onion offers a subtle sweetness, while garlic adds its unmistakable pungent aroma and depth. A drizzle of olive oil enhances the richness and helps the veggies roast beautifully. The dried thyme and oregano bring a Mediterranean touch, and the salt and black pepper balance the flavors perfectly. Finally, a sprinkle of fresh basil at the end elevates the dish with its vibrant, fresh notes.

Tips & Tricks

If you prefer a thicker sauce, remove the lid during the last hour of cooking to let some of the liquid evaporate.
For a heartier meal, add a can of drained chickpeas halfway through the cooking time.
To prevent the eggplant from becoming too mushy, cut it slightly larger than the other vegetables.

Serving Suggestions

This ratatouille pairs wonderfully with crusty bread for mopping up the flavorful juices. It's also great over a bed of quinoa or couscous for a complete meal. For a touch of indulgence, top with a sprinkle of parmesan cheese or vegan alternative.

Frequently Asked Questions

Can I use fresh herbs instead of dried?: Absolutely! If using fresh thyme and oregano, triple the amount since dried herbs are more concentrated.
Is it possible to make this dish on the stovetop?: Yes, you can cook it over low heat in a large pot, stirring occasionally, until the vegetables are tender — about 45 minutes to an hour.
How do I store leftovers?: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Slow Cooker Ratatouille Recipe Walkthrough

Start by prepping your vegetables. Cube the eggplant, slice the zucchinis, and chop both the red and yellow bell peppers. Move on to the tomatoes — these should be chopped into bite-sized pieces. Slice your onion into thin half-moons and mince the garlic. Once everything is prepped, gather them into a large bowl.

Drizzle the olive oil over your vegetable medley. Add the dried thyme, oregano, salt, and pepper. Toss everything together with your hands or a large spoon, ensuring all the vegetables are well coated with the oil and seasonings.

Transfer this well-seasoned vegetable mix into your slow cooker. Set it to low and let it do its magic for 6 to 7 hours. You’ll know it’s done when the vegetables are tender and the flavors have melded into a harmonious blend.

Just before serving, stir in the fresh basil. This not only adds a vibrant color but also infuses a fresh burst of flavor that complements the slow-cooked veggies beautifully.

Why You'll Love This Recipe

Aromatic and flavorful without fuss.
Perfect for using up a bounty of fresh veggies.
Minimal prep with maximum taste — a true set-it-and-forget-it meal.
Rich in nutrients and naturally vegan.

Ingredients

1 large eggplant, cubed

2 zucchinis, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

4 large tomatoes, chopped

1 large onion, sliced

4 cloves garlic, minced

1/4 cup olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh basil, chopped

Step-by-step Instructions

1. Prepare the vegetables: cube the eggplant, slice the zucchinis, chop the bell peppers, tomatoes, and onion, and mince the garlic.

2. In a large bowl, combine the eggplant, zucchinis, bell peppers, tomatoes, onion, and garlic.

3. Drizzle olive oil over the vegetables and sprinkle with thyme, oregano, salt, and black pepper. Toss everything together to coat the vegetables evenly.

4. Place the vegetable mixture into a slow cooker.

5. Set the slow cooker to low and cook for 6-7 hours, or until the vegetables are tender and flavors meld together.

6. Before serving, stir in the fresh basil for an added burst of flavor.

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