Description
This Slow Cooker Ratatouille is a flavorful and comforting dish featuring fresh summer vegetables simmered to perfection in a rich tomato and herb sauce. Using a slow cooker allows the vegetables to meld together beautifully, making it an easy, hands-off recipe perfect for a healthy, vegetable-packed meal or side dish.
Ingredients
Vegetables
- 1 medium eggplant (about 1 pound), cut into 1-inch cubes
- 1 medium red onion, cut into ½-inch pieces
- 2 red or yellow bell peppers (about 1 pound), cut into ½-inch pieces
- 2 medium zucchini (about ¾ pound), cut into 1-inch pieces
- 2 medium yellow squash (about ¾ pound), cut into 1-inch pieces
- 3 large Roma or plum tomatoes (about ½ pound), seeded and coarsely chopped
Seasonings and Oils
- 2 teaspoons kosher salt, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 teaspoon dried no-salt added Italian seasoning, or herbs de Provence
- ¼ teaspoon freshly ground black pepper
- ¼ cup thinly sliced fresh basil
Liquids
- ⅓ cup dry white wine
Instructions
- Prepare the Eggplant: Add the cubed eggplant to a colander. Place it in the sink and sprinkle with ½ teaspoon salt. Toss gently to combine and let it sit for 30 minutes to draw out bitterness and excess moisture.
- Cook the Onion Mixture: Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and the chopped red onion. Sprinkle with a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomato paste and garlic, cooking for about 1 minute until fragrant. Pour in the white wine, stirring to deglaze the pan and loosen any browned bits.
- Transfer to Slow Cooker: Carefully transfer the cooked onion mixture to a 6-quart slow cooker. Gently squeeze the eggplant to remove excess liquid and add it along with the bell peppers, zucchini, yellow squash, tomatoes, Italian seasoning, and black pepper.
- Add Remaining Ingredients: Pour in the remaining 1 tablespoon olive oil and add 1 teaspoon kosher salt. Stir everything together until well combined.
- Slow Cook: Cover and cook on high for 3 to 5 hours, or on low for 5 to 7 hours until vegetables are tender and flavors have melded.
- Season to Taste: Uncover and add the remaining ½ teaspoon of salt. Taste and adjust seasoning as desired.
- Serve: Remove the ratatouille from the slow cooker and either allow it to cool to room temperature or refrigerate. Before serving, sprinkle with thinly sliced fresh basil for a bright, herbaceous finish.
Notes
- Salting the eggplant helps reduce bitterness and prevent sogginess by drawing out excess moisture.
- Use a dry white wine you enjoy drinking for best flavor, or substitute with vegetable broth if avoiding alcohol.
- The slow cooking process allows the vegetables to develop deep, rich flavors and tender textures.
- Ratatouille can be served warm, at room temperature, or cold, making it versatile for meals and gatherings.
- Great as a side dish, topping for toasted bread, or mixed with pasta or grains for a main meal.
- Adjust seasoning at the end to ensure a balanced flavor.
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French
