Slow Cooker Ratatouille
This Slow Cooker Ratatouille transforms fresh veggies into a rich, herby stew with almost zero effort.
Equipment
- slow cooker
Ingredients
Vegetables and Flavorings
- 2 tablespoons olive oil divided
- 1 medium eggplant chopped into 1-inch cubes
- 2 teaspoons salt divided
- 1 medium onion diced
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 2 medium zucchinis cut into quarters lengthwise and sliced
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium orange bell pepper cut into 1-inch pieces
- 3 medium tomatoes roughly chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon Herbs de Provence or Italian seasoning
- 0.5 teaspoon pepper
- Fresh basil chopped (optional)
- Red pepper flakes optional
Instructions
Preparation Instructions
- Coat a 4-6 quart slow cooker with 1 tablespoon of olive oil.
- Place the chopped eggplant in a colander over a large bowl and sprinkle with 1 teaspoon of salt. Allow the excess liquid to drain for at least 15 minutes. Rinse and drain well. Set aside.
- Meanwhile, in a large skillet, heat the remaining oil over medium heat. Add onion to the skillet and sauté until translucent. Add garlic to the pan and sauté for 1-2 minutes until soft. Then mix in the tomato paste and cook until it’s dark red, about 2 minutes. Remove from heat and set aside.
- To the slow cooker add eggplant, zucchini, bell peppers, tomatoes, and the onion mix. Add balsamic vinegar, herbs, remaining salt, and pepper. Gently stir until thoroughly mixed.
- Cover and cook on high 2-3 hours or low 4-5 hours, stirring occasionally, until vegetables are tender.
Notes
This dish is a hands-off meal that feels like a French countryside treat!
Nutrition
Serving: 1servingCalories: 67kcalCarbohydrates: 10gProtein: 2gFat: 3gSodium: 300mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 6mg
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