Description

Craving a vibrant, veggie-packed dish that captures the essence of French countryside cuisine? Slow Cooker Ratatouille is your answer! This hearty, colorful stew combines tender eggplant, zucchini, bell pepper, and tomatoes with aromatic herbs for a wholesome, Mediterranean-inspired meal. Perfect for busy weeknights, meal prep, or a cozy vegetarian dinner, this recipe delivers rich, savory flavors with the ease of a slow cooker

Ingredients

Eggplant (1, diced):
- Why it’s important: Adds hearty, meaty texture and absorbs the sauce’s flavors.
- Substitutions: Portobello mushrooms or extra zucchini for eggplant-free.
Zucchinis (2, sliced):
- Why it’s important: Provides tender, mild flavor and balances the stew’s texture.
- Substitutions: Yellow squash or cucumber (if firmer texture desired).
Bell Pepper (1, chopped, any color):
- Why it’s important: Brings sweet, colorful crunch to the mix.
- Substitutions: Roasted red peppers, poblano peppers, or omit for milder flavor.
Onion (1, chopped):
- Why it’s important: Adds sweet, savory depth to the base.
- Substitutions: Shallots, leeks, or 1 tsp onion powder.
Garlic (4 cloves, minced):
- Why it’s important: Infuses the stew with warm, aromatic flavor.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
Diced Tomatoes (1 can, 14 oz, undrained):
- Why it’s important: Forms the juicy, tangy base of the stew.
- Substitutions: Fresh diced tomatoes (2 cups), crushed tomatoes, or fire-roasted tomatoes for extra depth.
Olive Oil (2 tbsp):
- Why it’s important: Enhances richness and helps meld flavors.
- Substitutions: Avocado oil or melted butter (non-vegan).
Dried Thyme (1 tsp):
- Why it’s important: Adds earthy, Provençal herbaceousness.
- Substitutions: Fresh thyme (1 tbsp), dried oregano, or herbes de Provence.
Dried Basil (1 tsp):
- Why it’s important: Brings sweet, aromatic flavor that complements the tomatoes.
- Substitutions: Fresh basil (1 tbsp, added at the end), dried parsley, or Italian seasoning.
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the vegetables and sauce.
Fresh Basil (for garnish):
- Why it’s important: Adds a fresh, vibrant finish and pop of color.
- Substitutions: Parsley, cilantro, or omit.

Tip: Dice vegetables into uniform pieces for even cooking, and use fresh, firm produce for the best texture and flavor.

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Instructions

Step 1: Prep the Vegetables

Dice 1 eggplant, slice 2 zucchinis, chop 1 bell pepper, chop 1 onion, and mince 4 garlic cloves.
Place all vegetables in the slow cooker.
Tip: No need to peel the eggplant or zucchini unless preferred; the skin adds texture and nutrients.

Step 2: Add Seasonings and Liquid

Add 1 can (14 oz) undrained diced tomatoes, 2 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried basil, and a pinch of salt and pepper to the slow cooker.
Stir well to combine all ingredients, ensuring the vegetables are evenly coated with the oil and spices.
Tip: Lightly grease the slow cooker with cooking spray to prevent sticking.

Step 3: Cook

Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender and the flavors have melded.
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: Stir halfway through if possible to ensure even cooking, but it’s not essential.

Step 4: Serve

Stir the ratatouille to blend the flavors. Taste and adjust salt, pepper, or herbs as needed.
Spoon the stew into bowls or plates, ensuring each serving gets a mix of vegetables and sauce.
Garnish with fresh basil leaves or chopped basil for a vibrant finish.
Serve hot with crusty bread, over rice, or as a side dish.
Tip: If the stew is too watery, remove the lid and cook on high for 15–20 minutes to reduce the liquid.