This Slow Cooker Ratatouille transforms humble summer vegetables into a rich, savory stew with minimal effort. Just chop, dump, and let the slow cooker work its magic for a hands-off meal. It’s a forgiving, aromatic dish perfect for weeknights or meal prep.
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Why You’ll Love This Slow Cooker Ratatouille
- Set & forget: Once prepped, the slow cooker does all the work.
- Deep, rich flavor: Slow simmering coaxes out natural sweetness and complexity.
- Versatile serving: Enjoy as a main, side, over pasta, or with grains.
- Seasonal celebration: Showcases summer’s best produce beautifully.
Ingredients & Tools
- 1 large eggplant, cut into 1-inch cubes
- 2 medium zucchini, cut into 1-inch chunks
- 1 large yellow onion, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Tools: A 6-quart or larger slow cooker.
Notes: Don’t stress about perfect chops—rustic chunks are perfect. Use quality canned tomatoes for the best flavor.
Nutrition (per serving)
| Calories: | 150 kcal |
| Protein: | 5 g |
| Fat: | 7 g |
| Carbs: | 22 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 4-6 hours | Total Time: 4 hours 20 minutes – 6 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- To salt or not to salt the eggplant? With modern varieties, salting eggplant to draw out bitterness is often unnecessary. However, if you have the time, salting the cubed eggplant for 30 minutes and then rinsing and patting it dry can help it absorb less oil and hold its shape better during the long cook.
- Don’t skip the tomato paste. This is your secret weapon for building a rich, deep umami base. Let it cook for a minute with the other aromatics to caramelize slightly, which unlocks a sweeter, less tinny flavor.
- Fresh herbs at the finish. While dried herbs are fantastic for the long cooking process, stirring in a generous handful of fresh basil right before serving is non-negotiable. It adds a bright, peppery pop that lifts the entire dish.
- Embrace the liquid. Ratatouille is a stew, not a dry roast. The vegetables will release a significant amount of water as they cook, which combines with the tomatoes to create a beautiful, brothy sauce. Don’t be tempted to add less liquid at the start!
How to Make Slow Cooker Ratatouille
Step 1: Start by prepping all your vegetables. Cut the eggplant and zucchini into hearty, 1-inch chunks—they’ll soften significantly, so you want them to have some presence. Dice the onion and chop the bell peppers into similar-sized pieces. Mince the garlic. Having everything prepped and ready to go makes the assembly process a breeze.
Step 2: In a large skillet over medium heat, warm one tablespoon of the olive oil. Add the diced onion and chopped bell peppers. Sauté them for about 5-7 minutes, until they just begin to soften and become fragrant. You’re not looking for full caramelization here, just a head start to sweeten them up a bit.
Step 3: Push the onions and peppers to one side of the skillet and add the tomato paste to the empty space. Let it cook for a minute until it darkens slightly and smells toasty. Then, add the minced garlic, dried oregano, and dried thyme, stirring everything together for another 30 seconds until incredibly fragrant. This step builds a ton of flavor foundation.
Step 4: Transfer the sautéed vegetable and tomato paste mixture to the bowl of your slow cooker. Add the cubed eggplant, zucchini, crushed tomatoes, the remaining two tablespoons of olive oil, salt, pepper, and optional red pepper flakes. Give everything a very good stir to ensure the tomato paste and seasonings are evenly distributed.
Step 5: Place the lid on your slow cooker and cook on HIGH for 4 hours or LOW for 6 hours. You’ll know it’s done when the vegetables are tender and easily pierced with a fork, but not completely mushy. The sauce will have thickened slightly and the colors will have melded beautifully.
Step 6: Once the cooking time is up, turn off the slow cooker. Stir in the quarter cup of freshly chopped basil. Taste and adjust the seasoning with more salt and pepper if needed. The flavors will be good now, but I promise you, they’ll be even more incredible after resting for 15-20 minutes.
Step 7: To serve, ladle the ratatouille into bowls. Garnish with an extra drizzle of good olive oil and a few more fresh basil leaves. This final touch adds a lovely richness and a burst of fresh aroma that makes the whole dish sing.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4–5 days.
- Freezer: Freeze in sealed containers or bags for up to 3 months.
- Reviving: Reheat gently on the stovetop; stir in fresh basil before serving.
Serving Suggestions
Complementary Dishes
- Crusty Baguette or Garlic Bread — Absolutely essential for mopping up every last bit of the savory, tomato-rich sauce. The contrast between the soft stew and the crunchy bread is pure joy.
- Creamy Polenta or Soft Goat Cheese — The creamy, mild flavor and texture are a perfect canvas for the robust, vegetable-forward ratatouille. A dollop of either creates a wonderfully balanced bite.
- Grilled Chicken or Flaky White Fish — For a more substantial meal, serve the ratatouille as a bed for simply seasoned protein. The stew acts as a vibrant, flavorful sauce.
Drinks
- A Crisp Rosé — The bright acidity and berry notes of a dry rosé cut through the richness of the stew and mirror its summery origins perfectly.
- Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate between bites with its effervescence and citrus zing, making each spoonful taste fresh again.
Something Sweet
- Lemon Sorbet — The ultimate palate cleanser. Its sharp, clean citrus flavor is a refreshing and light finish after the hearty, savory stew.
Top Mistakes to Avoid
- Mistake: Cutting the vegetables too small. They’ll cook for hours, so if you dice them finely, you risk ending up with a vegetable mush. Chunky, 1-inch pieces hold their shape and provide a much more satisfying texture.
- Mistake: Skipping the quick sauté of the aromatics. I know, the point is to dump everything in. But taking five minutes to cook the onions, peppers, and tomato paste first adds a crucial layer of caramelized, deep flavor that you just can’t get from raw ingredients alone.
- Mistake: Overcooking on high heat. If you’re around to monitor it, the low and slow setting is almost always better. It gives the vegetables time to soften gently without becoming waterlogged or disintegrating. High heat can sometimes make the zucchini a bit too soft.
- Mistake: Adding fresh herbs at the beginning. Delicate herbs like basil will lose all their vibrant flavor and turn brown and bitter if they simmer for hours. They are a finishing touch, meant to be stirred in at the very end.
Expert Tips
- Tip: Make it a day ahead. Ratatouille is one of those dishes that tastes even better the next day. The flavors have more time to marry and intensify. Simply reheat it gently on the stovetop.
- Tip: Create a “cheater’s” layered effect. If you want a more visually striking presentation without the fuss of traditional layering, arrange the larger vegetable chunks (eggplant, zucchini) on top of the saucier base for the last hour of cooking. They’ll steam slightly while the rest stews.
- Tip: Boost the umami. For an even deeper savory note, add a Parmesan rind to the slow cooker at the beginning. It will melt into the sauce, adding a wonderful, salty richness. Just remember to fish it out before serving!
- Tip: Thicken the sauce if needed. If your ratatouille seems a bit too watery at the end, you can remove the lid and let it cook on high for the final 20-30 minutes to allow some liquid to evaporate. Alternatively, mash a few of the vegetable pieces against the side of the pot to naturally thicken the stew.
FAQs
Can I make this ratatouille on the stovetop instead?
Absolutely! The method just changes a bit. In a large Dutch oven, follow the initial sauté steps. Then, add all the remaining ingredients, bring to a simmer, cover, and reduce the heat to low. Let it cook for about 30-45 minutes, stirring occasionally, until the vegetables are tender. The stovetop version is faster but requires a bit more hands-on attention to prevent sticking.
How long will leftovers last in the fridge?
Stored in an airtight container, your ratatouille will keep beautifully for up to 4-5 days. In fact, I often think it tastes best on day two or three. The flavors continue to develop and meld as it sits, making it a fantastic make-ahead meal.
Can I freeze Slow Cooker Ratatouille?
You sure can! It freezes exceptionally well. Let it cool completely, then transfer it to freezer-safe bags or containers. It will keep for up to 3 months. The texture of the zucchini may soften a bit more upon thawing, but the flavor will still be fantastic. Thaw overnight in the fridge before reheating.
What other vegetables can I add?
This recipe is very adaptable. Yellow squash is a natural addition. In the winter, you could add some cubed butternut squash or sweet potato for a heartier twist. Mushrooms would also add a lovely meaty texture. Just keep the total volume of vegetables roughly the same.
My ratatouille turned out watery. What happened?
Vegetables, especially zucchini and eggplant, release a lot of water as they cook. If it’s too soupy for your liking, the easiest fix is to remove the lid for the last 30-60 minutes of cooking to allow excess liquid to evaporate. You can also stir in a tablespoon of tomato paste at the end to help thicken the sauce quickly.
Slow Cooker Ratatouille
Make this easy Slow Cooker Ratatouille with minimal effort! A rich, savory vegetable stew perfect for weeknights. Get the simple dump-and-go recipe now!
Ingredients
For the Ingredients
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1 large eggplant (cut into 1-inch cubes)
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2 medium zucchini (cut into 1-inch chunks)
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1 large yellow onion (diced)
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1 red bell pepper (chopped)
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1 yellow bell pepper (chopped)
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4 cloves garlic (minced)
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1 can crushed tomatoes (28-ounce)
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2 tablespoons tomato paste
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3 tablespoons olive oil
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1/4 cup fresh basil (chopped, plus more for garnish)
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1 teaspoon salt (or to taste)
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1/2 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional)
Instructions
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Start by prepping all your vegetables. Cut the eggplant and zucchini into hearty, 1-inch chunks—they’ll soften significantly, so you want them to have some presence. Dice the onion and chop the bell peppers into similar-sized pieces. Minate the garlic. Having everything prepped and ready to go makes the assembly process a breeze.01
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In a large skillet over medium heat, warm one tablespoon of the olive oil. Add the diced onion and chopped bell peppers. Sauté them for about 5-7 minutes, until they just begin to soften and become fragrant. You’re not looking for full caramelization here, just a head start to sweeten them up a bit.02
-
Push the onions and peppers to one side of the skillet and add the tomato paste to the empty space. Let it cook for a minute until it darkens slightly and smells toasty. Then, add the minced garlic, dried oregano, and dried thyme, stirring everything together for another 30 seconds until incredibly fragrant. This step builds a ton of flavor foundation.03
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Transfer the sautéed vegetable and tomato paste mixture to the bowl of your slow cooker. Add the cubed eggplant, zucchini, crushed tomatoes, the remaining two tablespoons of olive oil, salt, pepper, and optional red pepper flakes. Give everything a very good stir to ensure the tomato paste and seasonings are evenly distributed.04
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Place the lid on your slow cooker and cook on HIGH for 4 hours or LOW for 6 hours. You’ll know it’s done when the vegetables are tender and easily pierced with a fork, but not completely mushy. The sauce will have thickened slightly and the colors will have melded beautifully.05
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Once the cooking time is up, turn off the slow cooker. Stir in the quarter cup of freshly chopped basil. Taste and adjust the seasoning with more salt and pepper if needed. The flavors will be good now, but I promise you, they’ll be even more incredible after resting for 15-20 minutes.06
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To serve, ladle the ratatouille into bowls. Garnish with an extra drizzle of good olive oil and a few more fresh basil leaves. This final touch adds a lovely richness and a burst of fresh aroma that makes the whole dish sing.07
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