Slow Cooker Ratatouille

Easy Slow Cooker Ratatouille is a rustic French vegetable stew that you can enjoy as a main or side dish. It's made entirely in the crock pot, with Mediterranean vegetables simmered slowly with herbs until tender and rich.

I love a meal that's easy, but impressive. This slow cooker ratatouille fits that bill.

Just chop up the vegetables, mix up the olive oil, herbs and tomato paste, stir it in and come back in 4 or 8 hours to a simmering Provencal stew that's full of great flavour and texture.

Slow cooker ratatouille is a rustic French vegetable stew made by simmering eggplant, zucchini, tomatoes, bell peppers, onions, and herbs until tender and flavorful.

It's cooked entirely in a slow cooker, which makes it simple, hands-off, and perfect for busy days.

The result is a deeply savory, aromatic dish that can be served hot or cold, as a side or a main, and it happens to be naturally vegan and gluten free.

I usually enjoy it on its own, but you can make it a full French feast with Onion Tarte Tatin or Vegetable Galette, and a side of Boulangère Potatoes. Then for dessert, serve some French Sable Cookies!

Jump to:

• Why You'll Love This Recipe
• What is Ratatouille?
• Ingredients
• Instructions
• Serving Suggestions
• Variations
• Storage
• Recipe tips
• FAQ
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• Crock Pot Ratatouille is completely hands-off once the vegetables are prepped.
• It's healthy, plant-based, and full of vitamins and fiber.
• This French stew is budget-friendly and uses simple ingredients.
• It tastes better the next day, making it ideal for meal prep.
• It's versatile and pairs well with many mains or grains.
• Slow cooker ratatouille freezes beautifully for future meals.
• It works for almost any diet: vegan, vegetarian, gluten free, dairy free, and low calorie.

What is Ratatouille?

Ratatouille comes from the Provence region of France. It's a traditional Provençal vegetable stew that celebrates summer produce.

The name comes from the French words "rata" (a coarse stew) and "touiller" (to stir).

Traditionally, it's cooked on the stovetop or baked in layers, but this slow cooker version is hands-off and tastes just as incredible.

The dish embodies Mediterranean cooking at its best: simple, seasonal ingredients, olive oil, herbs, and a little patience.

Ingredients

• Eggplant (Aubergine). Provides texture and depth. You can use Japanese eggplants or omit if you prefer fewer nightshades.
• Zucchini (Courgette). Adds lightness and a mild sweetness. Yellow squash also works perfectly.
• Tomatoes. Fresh summer tomatoes are ideal, but canned diced tomatoes are reliable year-round. They add acidity and body to the sauce.
• Red and Yellow Bell Peppers. Bring color and a gentle sweetness that balances the tomatoes. Green peppers can be used but have a stronger flavor.
• Onion. Essential for sweetness and aroma. Red, yellow, or white onions all work.
• Garlic. Adds depth. Use fresh cloves for the best flavor.
• Olive Oil. Extra virgin olive oil enriches the stew and carries the herbs. You can use avocado oil if preferred.
• Tomato Paste. Concentrates the tomato flavor and adds umami richness.
• Herbes de Provence. A key flavor base. If you don't have it, use thyme, oregano, and rosemary instead.
• Salt and Pepper. Adjust to taste to balance the sweetness of the vegetables.
• Fresh Basil. Adds brightness and a fragrant finish just before serving.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Dice the eggplant, slice the zucchini.

Chop the tomatoes and peppers.

Slice the onion and mince the garlic.

Add all vegetables and the minced garlic to the slow cooker.

In a small bowl, whisk the olive oil, tomato paste, herbes de Provence, salt, and pepper.

Pour the mixture over the vegetables and stir gently to coat everything evenly.

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until all vegetables are tender but not mushy.

Before serving, stir once more and top with fresh basil and a drizzle of olive oil.

Serving Suggestions

• Serve over couscous for a light dinner.
• Spoon over rice or quinoa for meal prep bowls.
• Layer over polenta for a creamy base. Or serve with a side of Polenta Fries for a modern twist.
• Toss with pasta for an easy vegetarian main.
• Use as a topping for baked potatoes.
• Serve with crusty bread for dipping. If you're short on time, try White Soda Bread.
• Use it as a pizza topping with mozzarella.
• Serve chilled as a Mediterranean salad with fresh herbs.

Variations

• Add chickpeas or white beans for protein.
• Stir in a handful of spinach or kale at the end for extra greens.
• Add capers or olives for a briny Mediterranean twist.
• Mix in cooked quinoa or lentils for a complete meal.
• Add a splash of balsamic vinegar for tanginess.
• Include a spoonful of pesto before serving for richness.
• Try roasted red peppers instead of raw for deeper flavor.
• Sprinkle with crumbled feta or vegan cheese before serving.
• Add chili flakes for gentle heat.

Storage

Refrigeration. Store leftovers in an airtight container for up to 5 days. The flavors deepen over time.

Freezing. Portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating. Warm gently on the stovetop or in the microwave. Add a drizzle of olive oil if it looks dry.

Make-Ahead. You can prep all vegetables and seasoning a day in advance and keep them refrigerated in separate containers until ready to cook.

FAQ

⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

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