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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.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small eggplant diced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 red bell pepper chopped
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 can 15 oz diced tomatoes
  • 1 cup tomato sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp thyme
  • ¼ tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped

Method
 

  1. Add olive oil to the slow cooker. Toss in eggplant, zucchini, squash, bell pepper, onion, and garlic.
  2. Pour in diced tomatoes and tomato sauce. Stir in salt, black pepper, basil, oregano, thyme, and red pepper flakes.
  3. Cover and cook on low for 6 hours. Let the slow cooker work its magic while you do anything but cook.
  4. Stir gently, taste, and adjust seasoning if needed. Sprinkle fresh parsley on top.
  5. 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.

Final Thought

This slow-cooked ratatouille is proof that vegetables can be exciting. It’s effortless, flavorful, and makes you feel like a kitchen goddess! 🍆🥒🔥