Crock Pot Ratatouille

Serving dish with ratatouille and a serving spoon.

5 from 1 vote

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.

Prep Time15

Cook Time4 30

Total Time4 45

Course: entree

Cuisine: Italian

Keyword: crock pot ratatouille, ratatouille, slow cooker ratatouille, slow cooker recipe

Servings: servings

Calories: 72kcal

Author: Amy Casey

Equipment

chef knife
cutting boards
Instant Pot
measuring cups
measuring spoons
slow cooker

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.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Nutrition