Slow Cooker Ratatouille (Easy Recipe)

An easy slow cooker ratatouille made with eggplant, zucchini, bell peppers, and tomatoes simmered low and slow in a rich garlicky tomato sauce.

Prep time: PT30M

Cook time: PT180M

Total time: PT210M

Rating

4.6 stars (5 reviews)

crock pot, Crockpot, easy, healthy, one pot, ratatouille, Slow Cooker

1 medium eggplant (about 1 pound), cut into 1-inch cubes
2 teaspoons kosher salt, divided
3 tablespoons olive oil, divided
1 medium red onion, cut into ½-inch pieces
2 tablespoons tomato paste
4 cloves garlic, minced
⅓ cup dry white wine
2 red or yellow bell peppers, or a combination (about 1 pound), cut into ½-inch pieces
2 medium zucchini (about ¾ pound), cut into 1-inch pieces
2 medium yellow squash (about ¾ pound), cut into 1-inch pieces
3 large Roma or plum tomatoes (about ½ pound), seeded and coarsely chopped
1 teaspoon dried no-salt added Italian seasoning, or herbs de Provence
¼ teaspoon freshly ground black pepper
¼ cup thinly sliced fresh basil

Add the cubed eggplant to a colander. Place the colander in the sink, sprinkle with ½ teaspoon salt, and toss to combine. Set aside for 30 minutes while you cook the onions and chop the remaining vegetables.
Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and the red onion. Sprinkle with a pinch of salt, and cook until softened, about 5 minutes, stirring occasionally. Add the tomato paste and garlic, and cook until fragrant, about 1 minute, stirring constantly. Add the wine, stirring to scrape any browned bits from the bottom of the pan.
Carefully transfer the onion-tomato paste mixture to a 6-quart slow cooker. Give the eggplant a very gentle squeeze to remove any excess liquid, then add it along with the bell pepper, zucchini, yellow squash, tomatoes, Italian seasoning, and pepper.
Add the remaining 1 tablespoon olive oil and 1 teaspoon salt. Stir until well combined.
Cover and cook on high for 3-5 hours, or low for 5-7 hours.
Uncover and add ½ teaspoon salt. Taste and adjust seasoning if desired.
To serve, remove from the slow cooker and allow to cool to room temperature or refrigerate. Sprinkle with fresh basil and serve as desired.

MariaK. on 2025-06-25 (3 stars):
Ι was really looking forward to tasting the result of this recipe. I am experimenting with slow cooker and love the fact that for the most part I can prep, put in and forget and then come back to a ready meal. Unfortunately,, this did not go well, despite the fact that I love the individual ingredients. It seriously lacked flavour, it was soggy even though I did not add any extra liquid and the eggplant had a really off putting appearance. I am thinking I should put less tomatoes to reduce the liquid, add more salty flavors and try again. Perhaps add some potatos to make it less soggy? I am not giving up, I like how wholesome it is as a meal and I ll try to find a solution. It can also be that this is a very personal question, as taste often is. Thank you for sharing it though Robyn, as it gives me a base on which to experiment.
Amanda on 2024-03-23 (5 stars):
Very easy to make and tasted delicious!