Description
Crockpot Ratatouille is a hearty French-inspired vegetable stew that features tender zucchini, eggplant, bell peppers, and tomatoes slow-cooked with aromatic herbs. This easy, flavorful vegan dish is perfect as a main course or side, ideal for pairing with crusty bread, rice, or pasta for a satisfying Mediterranean meal.
Ingredients
Vegetables
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small yellow onion, diced
- 4 cloves garlic, minced
Tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes, undrained
Herbs & Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Oils & Fresh Herbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, torn
Instructions
- Prepare the vegetables: Place the eggplant, zucchini, chopped red and yellow bell peppers, diced onion, and minced garlic into a 6-quart slow cooker.
- Add tomatoes and seasonings: Pour in the crushed tomatoes and undrained diced tomatoes. Add olive oil, dried basil, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Stir well until all the vegetables are evenly coated with the seasonings and tomatoes.
- Slow cook: Cover the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the vegetables are tender but still retain some texture without falling apart.
- Add fresh herbs: About 10 minutes before the cooking time is finished, stir in the chopped fresh parsley and torn fresh basil to infuse bright flavors into the stew.
- Adjust seasoning and serve: Taste the ratatouille and adjust salt or pepper as needed. Serve warm alongside crusty bread, rice, quinoa, pasta, or topped with Parmesan if desired.
Notes
- Avoid overcooking if you prefer vegetables with a firmer texture.
- To thicken the stew, leave the slow cooker lid slightly ajar during the last 30 minutes of cooking to allow some liquid to evaporate.
- Optional vegetables to add: mushrooms, cherry tomatoes, or spinach for extra variety and nutrients.
- Leftovers can be served over pasta or grains for an easy and delicious second meal.
- Store leftovers in the refrigerator for up to 4 days or freeze in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course, Side Dish, Vegetarian, Slow Cooker
- Method: Slow Cooking
- Cuisine: French, Mediterranean
