Slow-Cooked Ratatouille Recipe

Name: Slow-Cooked Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, peeled and cut into 1-inch cubes; 1 tablespoon plus 1 teaspoon salt, divided; 2 medium onions, halved and thinly sliced; 4 medium tomatoes, chopped; 3 medium zucchini, cut into 3/4-inch slices; 2 celery ribs, chopped; 3 tablespoons olive oil; 2 teaspoons dried basil or 2 tablespoons minced fresh basil; 4 garlic cloves, minced; 1/2 teaspoon pepper; 1 can (6 ounces) tomato paste; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1/3 cup coarsely chopped fresh basil

Servings: persons

1 medium eggplant, peeled and cut into 1-inch cubes
1 tablespoon plus 1 teaspoon salt, divided
2 medium onions, halved and thinly sliced
4 medium tomatoes, chopped
3 medium zucchini, cut into 3/4-inch slices
2 celery ribs, chopped
3 tablespoons olive oil
2 teaspoons dried basil or 2 tablespoons minced fresh basil
4 garlic cloves, minced
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup coarsely chopped fresh basil

1
Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels.
2
Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine.
3
Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through.
4
Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium eggplant, peeled and cut into 1-inch cubes, 1 tablespoon plus 1 teaspoon salt, divided, 2 medium onions, halved and thinly sliced, 4 medium tomatoes, chopped, and more.

Yes, Slow-Cooked Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Ratatouille

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