Description

Craving a vibrant, veggie-packed dish that’s as comforting as it is healthy? Look no further than Slow Cooker Ratatouille! This classic French vegetable stew combines tender eggplant, zucchini, bell peppers, and tomatoes with aromatic herbs, all simmered to perfection in a slow cooker. It’s a wholesome, Mediterranean-inspired meal that’s bursting with color and flavor .

Ingredients

Eggplant (1, diced): Adds hearty, meaty texture.
- Substitution: Portobello mushrooms or extra zucchini for a different texture.
Zucchinis (2, sliced): Provides mild, tender flavor and bulk.
- Substitution: Yellow squash or cucumber (reduce cooking time for cucumber).
Bell Pepper (1, chopped): Brings sweet crunch and color (any color works).
- Substitution: Roasted red peppers, poblano peppers, or omit for a milder flavor.
Onion (1, chopped): Adds sweet, savory depth.
- Substitution: Shallots, leeks, or 1 tsp onion powder.
Garlic (4 cloves, minced): Infuses the dish with warm, aromatic flavor.
- Substitution: 1 tsp garlic powder if fresh isn’t available.
Diced Tomatoes (1 can, 14 oz, undrained): Creates a juicy, tangy base.
- Substitution: Fresh diced tomatoes (about 1.5 cups) or crushed tomatoes for a smoother sauce.
Olive Oil (2 tbsp): Enhances flavor and helps soften the vegetables.
- Substitution: Avocado oil or butter for a richer taste.
Dried Thyme (1 tsp): Adds earthy, herbal notes.
- Substitution: Fresh thyme (1 tbsp) or dried rosemary.
Dried Basil (1 tsp): Brings sweet, Mediterranean flair.
- Substitution: Fresh basil (1 tbsp, added at the end) or dried oregano.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Fresh Basil (for garnish): Adds a fresh, aromatic finish.
- Substitution: Parsley, chives, or no garnish.

Why They’re Important: The vegetables are the colorful, nutrient-rich stars, tomatoes and olive oil create a rich sauce, and herbs add French-inspired depth. Fresh basil elevates the dish with a vibrant, summery touch

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Instructions

Step 1: Prep the Vegetables

Dice 1 eggplant into ½-inch cubes, slice 2 zucchinis into ¼-inch rounds, chop 1 bell pepper into bite-sized pieces, chop 1 onion, and mince 4 garlic cloves.
Place all vegetables in the slow cooker, spreading them evenly.
- Tip: Cut vegetables into uniform sizes for even cooking, and no need to peel the eggplant or zucchini unless preferred.

Step 2: Add Seasonings and Liquid

Pour 1 can (14 oz) undrained diced tomatoes over the vegetables, followed by 2 tbsp olive oil.
Add 1 tsp dried thyme, 1 tsp dried basil, a generous pinch of salt, and a pinch of pepper.
Stir gently to combine all ingredients, ensuring the vegetables are coated with the seasonings and tomatoes.
- Tip: If you prefer a smoother sauce, pulse the diced tomatoes in a blender briefly before adding.

Step 3: Cook

Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender but not mushy.
Check at the lower end of the time range to maintain some texture in the vegetables; stir gently if needed to ensure even cooking.
- Tip: If the ratatouille looks too watery, cook uncovered on high for the last 30 minutes to reduce the liquid.

Step 4: Serve

Stir the ratatouille to blend the flavors and check the consistency. Taste and adjust seasoning with extra salt, pepper, or herbs if needed.
Serve hot, garnished with chopped fresh basil for a vibrant finish.
Pair with crusty bread for dipping or serve over rice, quinoa, or pasta for a heartier meal.
- Tip: For a thicker sauce, blend a portion of the ratatouille and stir it back in, or add 1 tsp cornstarch mixed with 1 tbsp water and cook on high for 10 minutes.