Description
There’s something magical about a dish that lets vegetables shine without needing anything fancy or over-the-top. Slow Cooker Ratatouille is that dish for me. It’s rustic, deeply flavorful, and full of charm—exactly what I crave when I want a healthy, hearty meal without much effort.
Ingredients
1 medium eggplant, diced
2 medium zucchinis, sliced
1 bell pepper (any color), chopped
1 medium onion, chopped
4 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper, to taste
Fresh basil, chopped, for garnish
Instructions
Step 1: Prep the Vegetables
Dice the eggplant, slice the zucchini, and chop the bell pepper and onion. Mince the garlic and set everything aside. The key to even cooking is keeping all your pieces a similar size.
Step 2: Load the Slow Cooker
Add all the chopped vegetables to the slow cooker, along with the can of diced tomatoes and their juice. Pour in the olive oil, sprinkle in the dried herbs, and season with salt and pepper.
Use a spoon to gently stir everything together so the seasonings are distributed and the vegetables are evenly coated.
Step 3: Cook Low and Slow
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are completely tender but not falling apart. Stir once halfway through if you’re home, but it’s not required.
The mixture will reduce slightly as the vegetables release their juices and blend into a thick, stew-like texture.
Step 4: Finish and Serve
Once cooked, taste and adjust seasoning as needed. Sprinkle with freshly chopped basil before serving.
You can serve it hot as a main dish with crusty bread, spoon it over rice or quinoa, or chill it and eat it as a cold salad the next day.