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Slow Cooker Ratatouille

Slow Cooker Ratatouille vegetable stew in a rustic white ceramic bowl.
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This hands-off slow cooker recipe transforms simple summer vegetables into a rich, velvety stew. It captures the deep, comforting flavors of a traditional ratatouille with minimal effort, making it perfect for busy days.

Ingredients

Scale
  • 1 large eggplant, cut into 1-inch cubes
  • 2 medium zucchini or yellow squash, cut into 1-inch chunks
  • 1 large yellow onion, diced
  • 1 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 3 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, for garnish

Instructions

  1. Prep the vegetables by washing and cutting the eggplant, zucchini, onion, and bell pepper into uniform pieces. Mince the garlic.
  2. Place the chopped vegetables and garlic into the slow cooker insert. Drizzle with olive oil and balsamic vinegar, then sprinkle with dried herbs, salt, and pepper. Toss to coat.
  3. Pour the crushed tomatoes and diced tomatoes with their juices over the vegetables. Add the tomato paste and bay leaf. Stir gently to combine.
  4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until vegetables are very tender and the sauce has thickened.
  5. Discard the bay leaf. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil or parsley.

Notes

Do not cut vegetables too small or they may become mushy. Tomato paste is essential for depth of flavor. For best results, use a 6-quart or larger slow cooker. The dish freezes well for up to 3 months.

Nutrition

Find it online: https://harmonymeal.com/slow-cooker-ratatouille/