Instead of turning on the oven, I love letting my slow cooker do the work for this easy Crock Pot Ratatouille. The dish feels like summer in bowl as it's loaded with eggplant, zucchini, tomatoes, red bell pepper, onion and lots of garlic. Whether its a cozy vegetarian main course, colorful side dish or spooned over crostini for an appetizer, it's always a hit.
Recipe review
We're having an unexpected early fall heat wave. And when the temperatures are soaring, I don't like to heat up my kitchen to make dinner.
My Chickpea Tomato Salad, this crunchy Raw Cauliflower Salad and a Tricolor Quinoa Salad are refreshing recipes that keep my kitchen cool on a hot day.
Last night I used up my counter full of produce in a recipe that required no cooking on my part. What I love most about this ratatouille crockpot recipe is how effortless it is. Just load up the slow cooker and let it work its magic. It's a simple to make and delicious vegetarian recipe.
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What is ratatouille?
Ratatouille is a French vegetable stew brimming with eggplant, tomatoes, zucchini, red peppers, onions, and garlic. It gets a touch of seasoning from fresh basil and a blend of spices known as herbs de Provence with includes fennel, thyme, marjoram and oregano.
The wonderful dish has the greatest depth of flavor when made with fresh garden vegetables. The dish can be simmered on the stovetop, baked in the oven or made in a slow cooker or instant pot.
Why I love this recipe
- Easy to make ~ This ratatouille slow cooker recipe is so simple to prepare. With just some chopping and combining of ingredients, the slow cooker does the majority of the work for this dish.
- Rich in flavor ~ The fresh veggies, seasonings and tomato sauce slow cook to a rustic dish bursting with unbelievable flavor.
- No mushy, shapeless vegetables ~ I'm not a fan of mushy vegetables. The vegetables are soft and tender, but retain their shape in this dish.
- Side dish, main dish or appetizer ~ Serve ratatouille as a side dish with grilled steak, fish or pork chops. Or serve as a min dish atop cooked pasta, white or brown rice, mashed potatoes, barley or quinoa. Toast thick slices of bread and top with some of the chilled ratatouille for a happy hour snack.
Ingredients & substitutions
Pantry staples along with an abundance of fresh vegetables are included in this favorite ratatouille recipe. Scroll to the recipe card for full quantities of the ingredients.
- Eggplant ~ The mild and slightly sweet vegetable is the main ingredient for this one pot dish.
- Zucchini ~ Summer or yellow squash is a close cousin to zucchini and makes a delicious substitute.
- Tomatoes ~ Use fresh tomatoes and skip canned ones in this recipe. Use tomatoes on the vine, cherry or Roma tomatoes.
- Red bell peppers ~ This pepper is the sweetest and most flavorful of all peppers. Yellow or orange peppers are also options, but the dish won't be as full-flavored. Skip green peppers as they can be bitter when cooked.
- Yellow onion ~ Vidalia onion is an alternative.
- Garlic ~ In a pinch, use 1 teaspoon garlic powder.
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Freshly ground black pepper ~ Use a pepper mill to grind the pepper. Grinding your own pepper from peppercorns results in the most flavorful spice.
- Herbes de Provence ~ The dried spices in the blend can vary. But the flavorful mix typically includes fennel, thyme, marjoram and oregano.
- Tomato sauce ~ Either use a high quality canned sauce or even better use a homemade one.
- Fresh basil ~ I highly recommend fresh basil for this recipe. Skip the dried spice.
- Parmesan cheese ~ For the most intense flavor, finely shred or grate a wedge of this sharp hard cheese by hand.
How to make crock pot ratatouille
I love using my multi-function Instant Pot on the slow cooker setting when making ratatouille. You can also use a slow cooker. Either one will makes for an easy ratatouille recipe.
With a little chopping and measuring, the slow cooker does the majority of the work for this dish. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.
Step 1
Add the diced eggplant, zucchini, tomatoes, red bell peppers, onion, cloves of garlic, seasonings and tomato sauce to the slow cooker and stir to combine.
Step 2
Seal the slow cooker and set it to the LOW setting for 4 ½ to 5 hours or to the HIGH setting for 2 to 2 ½ hours.
Step 3
After the ratatouille finishes cooking, do a quick release if using an Instant Pot. If using a slow cooker, just remove the lid.
Step 4
After the ratatouille finishes cooking, serve in large bowls sprinkled with finely chopped fresh basil and shredded Parmesan cheese.
Amy's expert tips
- Fresh summer and early fall vegetables are the best for making ratatouille. But this is a very forgiving recipe and even winter vegetables such as carrots and parsnips are delicious in the dish.
- Cut all the vegetables in the same size pieces. You want about 1 and ½ inch dice. The even size helps the vegetables cook at an even rate.
- The ratatouille tastes even better on day 2, 3 or even 4! This is a great make ahead dish.
Slow cooker ratatouille variations
There are many tasty ways to make this recipe your own. Here are a few of my favorites.
- Make it spicy ~ Stir in a few shakes of red pepper flakes or hot sauce to add a kick of heat to the ratatouille.
- Add a protein ~ Make the ratatouille a hearty dish by adding some protein. Stir in a can of drained chickpeas or cannellini beans. Or toss in cooked shrimp or shredded chicken.
- Make it a sauce ~ Add the ratatouille to a blender and whirl with a little stock. Toss with hot or cold pasta and lots of fresh basil. Add some fresh mozzarella too.
- Serve it for brunch ~ Heat the ratatouille in a large sauce pan. Make 4 to 5 wells in the ratatouille using a large spoon. Crack eggs into each well. Cover and cook over 6 to 8 minutes or until your liking.
Frequently asked questions
It's a personal preference. I leave the peel on as I like the texture and flavor it adds to the dish. Some feel it's bitter and remove it.
If your ratatouille is too watery, you can easily fix it. Remove about 2 cups of the cooked ratatouille from the slow cooker. Blend it until slightly chunky. I use my immersion blender for this step. Stir the blended vegetables into the ratatouille to thicken it.
The choice is up to you. Serve it hot over pasta or polenta. Serve it cold as a chunk dip with slices of crusty bread. Or try it at room temperature too.
Place completely cooled ratatouille in an airtight container. Store in the refrigerator up to 4 days. Freeze for up to 2 months.
How to serve ratatouille
With so many ways to serve ratatouille, I find myself making it over and over again. It's one of my favorite slow cooker summer recipes that I continue to make in the fall. Try any of the following serving suggestions. Share how you serve ratatouille in the Comments.
- Serve the ratatouille with grilled steak, chicken, pork chops or salmon packets.
- Top creamy Parmesan polenta, pasta, or fluffy rice with the vegetable stew for a filling, satisfying, and healthy dinner. I serve these puff pastry breadsticks alongside.
- Any leftover ratatouille can become a filling for omelets or with frittata.
- Toss with balsamic vinegar and extra virgin olive oil for a cold vegetable salad.
- Use as a topping on crostini for an appetizer.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Crock Pot Ratatouille
Ingredients
- 4 cups diced eggplant about 1 ½ pounds (1 ½ inch dice)
- 3 cups diced zucchini 1 ½ inch dice
- 2 cups diced tomatoes 1 ½ inch dice
- 1 ½ cups diced red bell pepper 1 ½ inch dice
- 1 cup chopped onion 1 ½ inch dice
- 2 chopped garlic cloves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon herbes de Provence
- 1 can 8-ounce tomato sauce
- 2 tablespoons thinly sliced fresh basil
- shredded Parmesan cheese for serving
Instructions
- Add ingredients to slow cooker: In a slow cooker, combine eggplant, zucchini, tomatoes, red bell pepper, onion, garlic, salt, pepper, and herbes de Provence. Pour tomato sauce over vegetables, stir to combine, and cover with the lid.
- Cook: Set slow cooker on LOW heat setting for 4 ½ to 5 hours or on HIGH heat setting for 2 to 2 ½ hours.
- Release: If using an Instant Pot, after the cooking time do a quick release to release the steam. With a traditional slow cooker, just remove the lid.
- Serve: Serve as a side dish. Or serve as a main dish over rice, pasta, or polenta. Serve as an appetizer on crusty bread. Sprinkle with basil and shredded Parmesan cheese.
Video
Notes
- Summer and early fall vegetables are the best for this recipe. But this is a very forgiving recipe and even winter vegetables are fabulous in the dish.
- Cut all the vegetables in the same size pieces. This helps them all cook at an even rate.
- This is a great make ahead dish. Ratatouille tastes even better on day 2 or even 3!
- Reheat this dish over medium low heat and stir occasionally. Or heat in the microwave on 60 percent power for 1 minute. Continue heating at 30 second intervals. Or heat covered in a 350 degree F oven for 15 to 20 minutes.
Sue says
This was delicious and easy. I followed the recipe exactly . I did add a can of white beans and purée a bit to make it saucy.
Amy Casey says
I love to hear that Sue! I love this ratatouille over polenta or with grilled fish.