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Slow Cooker Ratatouille Recipe

Slow Cooker Ratatouille Recipe photo by Taste of Home

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—Jolene Walters, North Miami, Florida

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Slow Cooker Ratatouille Recipe

Prep: 20 min. + standing Cook: 3 hours

Yield: 10 Servings

20 180 200

Ingredients

1 large eggplant, peeled and cut into 1-inch cubes
2 teaspoons salt, divided
3 medium tomatoes, chopped
3 medium zucchini, halved lengthwise and sliced
2 medium onions, chopped
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (6 ounces) tomato paste
1/2 cup minced fresh basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 tablespoons olive oil

Directions

Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray.
Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high for 3-4 hours or until vegetables are tender. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 116 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 468 mg sodium, 18 g carbohydrate, 6 g fiber, 3 g protein.

Originally published as Ratatouille in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p83

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Reviews for Slow Cooker Ratatouille

Slow Cooker Ratatouille

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Reviewed on Aug. 16, 2012 by abrimmer

This recipe was super easy and delicious! My whole family enjoyed it. It will be a staple in our home from now on. None of has ever had ratatouille before and I'm so glad I decided to make it. It smells wonderful cooking and cooks up beautifully. I ended up cooking mine on high for a couple hours and then on low until dinner. This is such a lovely and healthy meal. Thank you to Jolene for sharing! :)

Reviewed on Sep. 08, 2011 by landmspencer

So excited to try this recipe when I found it. Just was waiting for the summer produce to come on! Unfortunately, after investing in farm fresh produce at a local farm, my husband & I were terribly disappointed. I would have a lot rather used my fresh produce in other yummy summer recipes than emptying them down the disposal. Granted, it smelled delicious while cooking, which took about an extra hour to be done.

Reviewed on Aug. 14, 2011 by use to own a restaurant

This was so easy to make. I was a little leary about the black olives but they complimented the dish. I used this as a side dish, but with the leftovers I reheated and put over cooked pasta noodles. This is a great dish, very flavourful, colourful and light. I will definitely make this again and again.