Crockpot Ratatouille

This crockpot ratatouille is a simple French slow cooker vegetable stew made with eggplant, zucchini, bell peppers, and tomatoes. It is cozy, nourishing, and perfect as a side dish, vegetarian main, or meal prep base.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6

Course: Main Course, Side Dish

Cuisine: French

Calories: 145

Ingredients Equipment Method Video Notes

Ingredients

1 large eggplant about 1.5 lb, diced
2 medium zucchini about 1 lb, diced
1 yellow onion chopped
1 red bell pepper diced
1 yellow bell pepper diced
1 14.5-oz can crushed tomatoes
3 cloves garlic grated
3 tbsp extra virgin olive oil
1 tsp salt
1 tsp black pepper
1 tbsp The Spice Girl Kitchen French Seasoning (or sub 1 1/2 tsp dried thyme + 1 1/2 tsp dried oregano)
1 bay leaf
1 tbsp fresh basil chopped
1 tbsp fresh parsley chopped

Optional Add-Ins

1 tbsp tomato paste for richer depth
1 tsp sugar if tomatoes taste overly acidic

Equipment

6-quart slow cooker: Cooks the vegetables low and slow for deep, developed flavor
Chef’s knife For evenly chopping vegetables
cutting board Prep surface for produce
Measuring spoons and cups: For oil and seasonings
Wooden spoon: For stirring before and after cooking

Method

Add the diced eggplant, zucchini, onion, and bell peppers to a 6-quart slow cooker.
Stir in the grated garlic, olive oil, crushed tomatoes, salt, pepper, French seasoning, and bay leaf until evenly combined.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until vegetables are tender but not mushy.
Remove the bay leaf. Stir in the fresh basil and parsley. Taste and adjust seasoning as needed.
Serve warm as a side dish, over grains, or with crusty bread.

Video

Notes

Vegetable options: Japanese eggplant gives a slightly sweeter, creamier texture. Yellow squash can replace zucchini.
Texture tip: For a thicker stew, remove the lid for the last 30 minutes of cooking to allow excess moisture to evaporate.
Flavor boosts: Stir in 1 tbsp tomato paste or finish with a splash of balsamic vinegar for added depth.
Serving ideas: Serve over polenta, pasta, quinoa, or couscous. Also delicious with toasted sourdough or topped with a fried egg.
Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days. Reheat gently on the stovetop. Freezes well for up to 3 months.
Nutrition (per serving, 6 servings): 145 calories, 8g fat, 18g carbs, 4g protein, 6g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.