Slow-Cooked Ratatouille Recipe
This is the dish that makes you feel like a fancy French chef—without actually doing much. Toss everything into the slow cooker, walk away, and let it turn simple veggies into a masterpiece. The eggplant soaks up all the rich flavors, the zucchini gets perfectly tender, and the tomatoes create a sauce that tastes like you put in effort (spoiler: you didn’t). It’s the kind of meal that looks elegant but secretly requires zero skill. Serve it over rice, pasta, or with crusty bread, and voilà! Dinner is done, and you still have time to binge your favorite show.
Slow-Cooked Ratatouille Recipe
A classic French vegetable stew, slow-cooked to perfection. Easy, flavorful, and fancy enough to impress—without actually lifting a finger.
Ingredients
Method
- Add olive oil to the slow cooker. Toss in eggplant, zucchini, squash, bell pepper, onion, and garlic.
- Pour in diced tomatoes and tomato sauce. Stir in salt, black pepper, basil, oregano, thyme, and red pepper flakes.
- Cover and cook on low for 6 hours. Let the slow cooker work its magic while you do anything but cook.
- Stir gently, taste, and adjust seasoning if needed. Sprinkle fresh parsley on top.
- Serve hot over rice, pasta, or with crusty bread.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Vitamin A: 35%
- Vitamin C: 50%
- Iron: 15%
- Potassium: 20%
- Folate: 18%
Tips for the Best Ratatouille
- Use fire-roasted tomatoes for extra depth of flavor.
- Stir in a splash of balsamic vinegar at the end for a tangy kick.
- If you want a thicker stew, remove the lid for the last 30 minutes.
