Escape to the sun-drenched fields of Provence with a spoonful of this classic French comfort food! Ratatouille is a rustic, vibrant vegetable stew that celebrates the best of summer produce. Traditionally simmered for hours on the stovetop, this recipe harnesses the magic of the slow cooker to do all the work for you. Just a little bit of prep yields a deeply flavorful, melt-in-your-mouth dish that’s as delicious served warm over polenta as it is chilled the next day with a slice of crusty bread. It’s simple, healthy, and utterly soulful.
Ingredients
• 4 tbsp / 60 ml olive oil, divided
• 1 medium onion, diced
• 1 medium eggplant, unpeeled, coarsely diced
• 2 medium zucchini, unpeeled, coarsely diced
• 2 bell peppers (any color), cored, seeded, and coarsely diced
• 4 garlic cloves, minced
• 1 (28-oz / 794 g) can petite diced tomatoes, undrained
• 1 tsp / 2 g dried thyme
• ½ tsp / 3 g salt
• ¼ tsp / 1 g ground black pepper
• ⅓ cup / 15 g fresh basil leaves, minced
Instructions
1. Grease the inside of a large slow cooker with 1 tablespoon of the olive oil.
2. Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3-5 minutes, until softened and fragrant.
3. Add the diced eggplant and zucchini to the skillet and continue to cook for another 3-4 minutes, stirring occasionally, until they begin to soften.
4. Transfer the sautéed vegetables to the prepared slow cooker. Add the diced bell peppers, minced garlic, undrained diced tomatoes, dried thyme, salt, and pepper. Stir gently to combine.
5. Cover and cook on LOW for 4 to 6 hours, or until the vegetables are tender.
6. Just before serving, stir in the fresh minced basil. Serve warm, or allow to cool and refrigerate to serve chilled.
Nutritional Information
• (per serving)
• Calories: 155
• Fat: 10 g (58%)
• Net Carbs: 10 g (26%)
• Protein: 4 g (10%)
Pro Tips
• For a thicker stew, leave the slow cooker uncovered on HIGH for the final 30 minutes of cooking to allow excess liquid to evaporate.
• Serve as a main course with crusty bread, or as a side dish alongside grilled chicken or fish. It’s also fantastic over pasta, quinoa, or creamy polenta.
• Don’t be afraid to use other vegetables you have on hand. Yellow squash, mushrooms, or even fennel can be delicious additions.
• For a brighter flavor, add a splash of red wine vinegar or a squeeze of fresh lemon juice along with the basil at the end.
