Crockpot Ratatouille
This classic French vegetable stew is slow-cooked to perfection, offering a healthy and flavorful dish that's easy to prepare.
Servings: 6 | Cook Time: 240 minutes
Prep Time: 20 minutes | Total Time: 260 minutes
Ingredients
- 1 large eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Dice the eggplant and slice the zucchinis. Chop the bell peppers and onion.
- Combine Ingredients: Place all vegetables, garlic, and canned tomatoes in the slow cooker.
- Season: Drizzle olive oil over the vegetables, then add thyme, basil, salt, and pepper. Stir to coat evenly.
- Cook: Set the slow cooker to low and cook for 4 hours, or until vegetables are tender.
- Check & Stir: Occasionally check and stir to ensure even cooking.
- Finish: Taste and adjust seasoning as needed before serving.
Tips
- For a richer flavor, sauté the onion and garlic in olive oil before adding to the slow cooker.
- Serve with crusty bread or over cooked rice for a complete meal.
- Add a bay leaf during cooking for an extra depth of flavor.
Try a Different Way to Cook It
If you enjoyed this Crockpot Ratatouille recipe, you might also love this Air fryer recipe: Air Fryer Parmesan Zucchini Slices!