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serving dish with slow cooker ratatouille

Slow Cooker Ratatouille

  • Author: amycaseycooks
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings 1x


There is no need to heat up the kitchen when making Easy Slow Cooker Ratatouille. It is delicious as an entree or side dish and is loaded with a bounty of fresh vegetables.


  • 4 cups eggplant, about 1 1/2 lbs (large dice)
  • 3 cups zucchini (large dice)
  • 2 cups tomatoes (large dice)
  • 1 1/2 cups red pepper (large dice)
  • 1 cup onion (diced)
  • 2 cloves garlic (chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon herbes de Provence
  • 1 can (8-ounce tomato sauce)
  • 2 tablespoons fresh basil (finely chopped)
  • shredded Parmesan cheese for serving


  1. In a slow cooker, combine eggplant, zucchini, tomatoes, red pepper, onion, garlic, salt, pepper, and herbes de Provence. Pour tomato sauce over vegetables, stir to combine, and cover with the lid.
  2. Set slow cooker on low heat setting for 4 1/2 to 5 hours or on high heat setting for 2 to 2 1/2 hours.
  3. Serve as a side dish or as an entrée over rice, pasta, or polenta topped with basil and shredded Parmesan cheese.


  • Summer vegetables are the best for making Slow Cooker Ratatouille. 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. Slow Cooker Ratatouille tastes even better on day 2 or even 3!
  • Reheat this tasty side dish over medium low heat and stir occasionally. Or heat in the microwave on 70% power for 1 minute. Continue heating at 30 second intervals. Or heat covered in a 350 degree F oven for 15 to 20 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Entree
  • Method: Slow cooker
  • Cuisine: Italian

Keywords: ratatouille, slow cooker ratatouille, slow cooker recipe, easy dinner recipe, vegan, vegetarian