Slow-Cooker Ratatouille

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Take vantage of your slow-cooker to marque this classical Provençal stew of summertime vegetables -- tomatoes, zucchini, eggplant and peppers -- without heating up, oregon being tied to, the kitchen.

You'll request a slow-cooker with 4-to-5 1/2-quart capacity.

Serve the ratatouille lukewarm oregon astatine country temperature; arsenic a broadside crockery for grilled poultry oregon meat; arsenic a furniture for a food fillet; connected a sandwich; oregon possibly implicit toast with an ovum connected top.

The salted eggplant needs to drain for 30 minutes. The ratatouille tin beryllium refrigerated successful an airtight instrumentality for up to 4 days oregon frozen for up to 3 months.

From cookbook writer and nutritionist Ellie Krieger.

Ingredients

1 mean eggplant (unpeeled; astir 1 pound), chopped into 3/4-inch pieces
1 1/2 teaspoons salt
3 tablespoons olive oil
2 tablespoons herb paste
1/4 spoon freshly crushed achromatic pepper
5 mean Roma oregon plum tomatoes (about 1 pound), chopped into mean dice
2 mean zucchini and/or yellowish summertime squash (about 8 ounces each), chopped into 3/4-inch pieces
1 ample red, orangish oregon yellowish doorbell pepper, seeded and chopped into 1/4-inch-thick slices
1 ample onion, sliced into half-moons
4 ample cloves garlic, thinly sliced
1 tablespoonful chopped caller thyme leaves (may substitute 1 spoon dried thyme)
1 bay leaf
Fresh basil leaves, near full oregon chopped into ribbons (chiffonade), for garnish

Nutritional Facts

Per serving (using 2/3 spoon brackish to relationship for rinsing)

Calories
130
Fat
8 g
Saturated Fat
1 g
Carbohydrates
15 g
Sodium
280 mg
Protein
3 g
Fiber
5 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and nutritionist Ellie Krieger.

Tested by Nilar Andrea Chit Tun.

Published August 10, 2016

Updated March 15, 2026