Slow Cooker Ratatouille
Make classic Ratatouille the easy way in your slow cooker! This simple vegan recipe features tender eggplant, zucchini, peppers, and tomatoes simmered with herbs.
Ingredients
Here’s the complete list of ingredients, with precise measurements:
- 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
- Cooked couscous or rice, for serving (optional)
These quantities make a generous batch of vegetable stew.
Have all vegetables prepped before adding to the slow cooker
Instructions
Let’s walk through this incredibly simple “dump and cook” method:
1. Combine Ingredients:
- Place the diced eggplant, sliced zucchinis, chopped bell pepper, chopped onion, minced garlic, undrained diced tomatoes, olive oil, dried thyme, dried basil, salt, and pepper directly into the insert of your slow cooker.
2. Stir Well:
- Stir all the ingredients together thoroughly to ensure the vegetables are coated with the oil and seasonings, and everything is reasonably distributed.
3. Cook:
- Cover the slow cooker securely with the lid.
- Cook on the LOW heat setting for 6-8 hours OR on the HIGH heat setting for 3-4 hours. The vegetables should be very tender when pierced with a fork.
4. Finish and Serve:
- Once the cooking time is complete, give the ratatouille a gentle stir. Taste and adjust seasoning (salt, pepper) if necessary. Remove the bay leaf if you added one (not listed, but common).
- Serve the hot Slow Cooker Ratatouille generously. Garnish with fresh chopped basil just before serving. It pairs well with crusty bread or served over cooked couscous or rice.
A taste of Provence, made incredibly easy!
Find it online: https://cookupjoy.com/slow-cooker-ratatouille/