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Slow Cooker Ratatouille

This slow cooker ratatouille offers a deeply flavorful and convenient way to enjoy a classic French vegetable stew. Combining eggplant, zucchini, and bell peppers with a rich tomato and basil sauce, it's perfect for a wholesome, hands-off meal. Ideal as a vegetarian main or a versatile side dish.
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Course lunch/dinner
Cuisine French
Servings 6 people
Calories 1134.8 kcal

Equipment

  • 1 Slow Cooker Essential for hands-off cooking
  • 1 Large Skillet For sautéing aromatics
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Measuring spoons/cups

Ingredients
  

Main

  • 2 Tbsp olive oil
  • 1 large red onion chopped coarsely
  • 3 clove garlic crushed
  • ½ cup loosely packed fresh basil leaves
  • 2 Tbsp tomato paste
  • 3 cup tomato pasta sauce
  • 2 tsp superfine sugar
  • 1 large eggplant chopped coarsely
  • 2 medium red bell peppers chopped coarsely
  • 2 large zucchinis chopped coarsely
  • 1 medium green bell pepper chopped coarsely

Instructions
 

  • Chop all vegetables (red onion, eggplant, red bell peppers, zucchini, green bell pepper) coarsely as specified. Crush garlic cloves.
  • In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until softened and translucent, about 5-7 minutes.
  • Add the crushed garlic to the skillet and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
  • Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color and flavor.
  • Transfer the sautéed onion and garlic mixture from the skillet to the slow cooker.
  • Add the chopped eggplant, red bell peppers, zucchini, green bell pepper, tomato pasta sauce, and superfine sugar to the slow cooker.
  • Stir all ingredients gently to combine them thoroughly in the slow cooker.
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
  • Just before serving, stir in the loosely packed fresh basil leaves.
  • Taste and adjust seasoning if necessary. Serve warm.

Notes

To maximize flavor, do not skip sautéing the onion and garlic before adding them to the slow cooker; this develops a crucial aromatic base. For the vegetables, chopping them coarsely is key for a slow cooker dish, as it prevents them from turning mushy during the long cooking time. The superfine sugar balances the acidity of the tomatoes, enhancing the overall savory profile. Add fresh basil near the end or just before serving to preserve its vibrant flavor and color. This dish improves with age, so leftovers are excellent. Serve warm as a hearty vegetarian main course, or as a side to grilled meats or fish, perhaps with a crusty baguette.