Description
I’ve always had a soft spot for dishes that are both rustic and elegant, and ratatouille falls right into that sweet spot. It’s simple, humble, and packed with seasonal vegetables, but also looks beautiful and tastes like a celebration of the garden.
Ingredients
1 eggplant, diced
2 zucchinis, sliced
1 bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried basil
Salt and pepper, to taste
Fresh basil, for garnish
Instructions
Step 1: Prep the Vegetables
Dice the eggplant into medium-sized cubes. Slice the zucchinis into rounds or half-moons depending on size.
Chop the bell pepper and onion, and mince the garlic. The goal is even sizes so everything cooks uniformly.
Step 2: Combine in Slow Cooker
Add the eggplant, zucchini, bell pepper, onion, and garlic to your slow cooker.
Pour in the diced tomatoes with their juices. Drizzle with olive oil and sprinkle with thyme, basil, salt, and pepper.
Step 3: Stir and Cook
Stir gently to mix all the ingredients. Try not to crush the veggies too much—just enough to coat everything evenly.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender but not mushy.
Step 4: Finish and Serve
Give everything a gentle stir and taste for seasoning. Add more salt or pepper if needed.
Serve hot, garnished with fresh basil leaves. Enjoy as a main course, side dish, or topping for pasta, rice, or polenta.
