Slow Cooker Ratatouille Recipe

Name: Slow Cooker Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 2 eggplants, cut into 1-inch chunks (2 pounds); 3 zucchini, cut into 1-inch chunks (1 1/2 pounds); 2 onions, halved and sliced 1/4 inch thick; 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces; 2 garlic cloves, minced; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme; 1/4 cup all-purpose flour; 1 (28 ounce) can diced tomatoes, drained, juice reserved; 1/4 cup chopped fresh basil or 1/4 cup parsley; salt and pepper; grated parmesan asiago cheese, for serving

Servings: persons

6 tablespoons extra-virgin olive oil, divided
2 eggplants, cut into 1-inch chunks (2 pounds)
3 zucchini, cut into 1-inch chunks (1 1/2 pounds)
2 onions, halved and sliced 1/4 inch thick
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 (28 ounce) can diced tomatoes, drained, juice reserved
1/4 cup chopped fresh basil or 1/4 cup parsley
salt and pepper
grated parmesan asiago cheese, for serving

1
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Brown half of eggplant lightly on all sides, 5 to 7 minutes; transfer to slow cooker. Repeat with 1 tablespoon more oil and remaining eggplant.
2
Transfer to slow cooker. Working in two batches, repeat saute with 2 tablespoons more oil and zucchini; transfer each batch to slow cooker.
3
Heat remaining 2 tablespoons oil in skillet over medium-high heat until shimmering. Add onions, bell peppers, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in reserved tomato juice, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
4
Stir tomatoes into slow cooker. Cover and cook until vegetables are tender, 4 to 6 hours on low. Stir in basil, season with salt and pepper to taste, and serve with Parmesan. (This dish does not hold well on warm setting.).

374

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 12 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, divided, 2 eggplants, cut into 1-inch chunks (2 pounds), 3 zucchini, cut into 1-inch chunks (1 1/2 pounds), 2 onions, halved and sliced 1/4 inch thick, and more.

Yes, Slow Cooker 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 Cooker Ratatouille

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