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Slow Cooker Ratatouille

Slow Cooker Ratatouille is a comforting, vegetable-packed dish where tender eggplant, zucchini, bell peppers, and tomatoes slowly simmer with garlic, herbs, and olive oil. The slow cooker enhances the flavors, creating a rich, rustic stew perfect for an effortless, hearty meal. Enjoy!
Prep Time10 minutes
Cook Time8 hours
Servings - 4 servings

Ingredients 

  • 1 eggplant
  • 3 small zucchini
  • 1 red bell pepper
  • 1 orange bell pepper
  • 15 oz. can crushed tomatoes
  • 6 oz. can tomato paste
  • 2 tsp minced garlic
  • 1 tsp dried basil
  • Salt and pepper
  • Garnish: fresh basil leaves
  • Side: salad
  • Side: pasta

Instructions

  • Slice the eggplant and zucchini. Seed and slice the bell peppers.
  • Place all of the sliced vegetables into the slow cooker. Add the crushed tomatoes, tomato paste, minced garlic, and dried basil. Gently combine. Set the slow cooker on low and let cook for 6 to 8 hours. Once cooked, spoon over pasta.
  • Prepare the pasta before dinner.
  • Prepare the salad.
  • Serve Slow Cooker Ratatouille over pasta with side salad.

Freezer Meal Instructions

  • Add all ingredients to gallon size freezer bag.
  • Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer.
  • Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 6 to 8 hours. Serve over pasta with side salad.