Name: Slow Cooker Ratatouille Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Ingredients: 1 eggplant, cut into 1-inch cubes; 2 zucchini, sliced; 1 yellow bell pepper, chopped; 1 red bell pepper, chopped; 1 onion, thinly sliced; 3 garlic cloves, minced; 2 cans (14 oz each) diced tomatoes; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 tsp dried basil; Salt and pepper to taste; 2 tbsp olive oil

Slow Cooker Ratatouille Recipe

Leesa Gingrich Modified: September 16, 2023

How To Make Slow Cooker Ratatouille

A hearty and flavorful vegetable dish made with slow-cooked eggplant, zucchini, bell peppers, tomatoes, and herbs.

Preparation: 20 minutes

Cooking: 4 hours

Total: 4 hours and 20 minutes

Serves:

Ingredients

1 eggplant, cut into 1-inch cubes
2 zucchini, sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 onion, thinly sliced
3 garlic cloves, minced
2 cans (14 oz each) diced tomatoes
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
2 tbsp olive oil

Instructions

In the slow cooker, combine the eggplant, zucchini, bell peppers, onion, garlic, diced tomatoes, tomato paste, thyme, oregano, basil, salt, and pepper.
Drizzle with olive oil and stir to combine.
Cover and cook on low for 4 hours, or until the vegetables are tender.
Serve hot as a main dish or a side.