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    Home » All posts » Side Dishes

    Crock Pot Ratatouille

    Published: Aug 30, 2020 by Laura Yautz

    Jump to Recipe Print Recipe

    Have you been avoiding trying to make ratatouille because it seems like too much work? I've eliminated much of that by using my slow cooker! This easy Crock Pot Ratatouille cooks gently in the slow cooker with only 25 minutes of prep time! It is perfect for your end of summer produce and you won't have to hang out over a hot stove the whole time! Using the slow cooker also allow us to reduce the amount of oil used substantially, making this a lower calorie version of the French classic.

    Bowl of ratatouille, with a piece of crusty bread on the side.

    Ratatouille - and I'm not talking about the adorable 2007 Disney movie - is a dish of stewed vegetables that originated in France. Ingredients and preparations vary widely, but the stew most often includes some combination of garlic, onions, tomatoes, peppers, eggplant, and zucchini. It's finished off with some kind of herby green (like basil).

    Typically, the vegetables are all cooked separately, and then combined toward the end, and cooked slowly so the result is a creamy, smooth consistency. We use the crock pot to cut down on the active cooking time substantially.

    Ratatouille can be served on its own, as an entrée, but typically it is a side dish. To make it an entrée, add a can of drained and rinsed chickpeas. As a side dish, it pairs well with some crusty bread - or Olive Oil Buckwheat Biscuits for a gluten free option.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Related
    • Pairing
    • 📖 Recipe

    Ingredients

    We are using mostly traditional ingredients for our healthy ratatouille recipe.

    • Olive Oil
    • Garlic Cloves
    • Onion
    • Yellow Bell Pepper
    • No Added Salt Tomato Paste
    • Tomatoes
    • Dried Thyme
    • Herbs de Provence
    • Green Olives
    • Eggplant
    • Zucchini
    • Yellow Squash
    • Fresh Basil

    See recipe card for quantities.

    Instructions

    I love when things are easy. I'm not into spending hours over a hot stove - especially in the throes of summer. In this slow cooker ratatouille version, all the vegetables cook down to a perfectly soft, creamy consistency, and I can spend my time doing something else! The sauce is made on the stove to allow for depth of flavor, and it only takes about 15 minutes - it can even be made up to 5 days in advance!

    Sautéing the onions.

    Sauté the onions and garlic until translucent.

    Added chopped peppers to the sauteed onions.

    Add the pepper, and continue to cook until soft.

    Sautéed onions and peppers.

    Stir in the tomato paste, and cook for another minute.

    Added the diced tomatoes to the pan.

    Pour in the diced tomatoes.

    Reducing the sauce.

    Add the herbs and olives (if using).

    Reduced sauce, ready for the slow cooker.

    Simmer 5-10 minutes.

    Chopped eggplant, zucchini, and yellow squash in the slow cooker.

    Dice the eggplant, zucchini, and squash, and add to the slow cooker.

    Pour the tomato sauce over the chopped vegetables.

    Pour the sauce into the slow cooker, and stir to combine.

    Ratatouille done cooking, in the slow cooker.

    Cook for 4-6 hours, until all the vegetables are cooked down, and very soft.

    Finished ratatouille, in the crock pot, with basil chiffonade on top.

    Finish with some basil chiffonade.

    Hint: It's easy to dice the tomatoes (and neater, too), using a food processor. Just add your tomatoes to the bowl and blitz it a few times until they're broken down. You really can't process them too long, either, since you're making a sauce with them!

    Tomatoes in the food processor.

    Use any variety of tomatoes you have!

    Diced tomatoes from fresh, in a food processor.

    Process them until you reach a consistency you like.

    Substitutions

    Just a few substitutions you may wish to try!

    • Canned tomatoes - use no added salt varieties. You will need a 28 oz can, and a 15 oz can for this recipe.
    • More zucchini - omit the yellow squash and use another zucchini
    • Without eggplant - use extra zucchini and/or yellow squash to make ratatouille without eggplant

    Note: I do not recommend using dried basil in place of the fresh. While certainly possible, it really doesn't compare in flavor. If you absolutely must use dried, add 1 tablespoon into the sauce with the rest of the herbs, instead of at the end.

    Variations

    This crock pot ratatouille is already gluten free, low fat, low sodium, vegan, and overall healthy. It is a vegetable side dish after all! But here are some variations you may enjoy.

    • Make it an entrée - add a can or two of chickpeas (no added salt), or any other bean you like
    • Spicy - add 2 teaspoons, or more to taste, crushed red pepper flakes
    • Less salt - while already really low sodium, if you omit the olives it will be even lower

    Equipment

    You'll need some basic equipment for slow cooker ratatouille:

    • 6 quart slow cooker (or close)
    • Cutting board and chef knife
    • Large skillet
    • Food processor (optional)
    • Measuring spoons

    Storage

    This healthy ratatouille recipe will store well in the refrigerator for up to 5 days.

    Can be frozen for up to 6 months.

    Scooping a spoonful of ratatouille onto a piece of crusty bread from a bowl.

    Top tip

    Chopping all those veggies can take a while, especially if you aren't a pro with a chef knife. For this recipe, all the chopping can be done a day ahead. Combine the sauce with the vegetables and refrigerate. Then you can toss everything in your slow cooker on your way out the door in the morning!

    To make chopping faster, I recommend investing in an all-in-one vegetable chopper with a vegetable dicing blade.

    FAQ

    Is ratatouille healthy?

    Yes! Most ratatouille recipes are quite healthy. Traditionally made versions are sometimes high in fat, due to the oils used in cooking, but overall healthy.

    What pairs well with ratatouille?

    There are so many options for pairings with ratatouille! Here are some of our favorites:
    Crusty, rustic bread
    Over whole grain pasta
    Over creamy polenta
    With brown or wild rice pilaf
    As a dip for whole grain crackers (dice all ingredients very small before cooking)
    With poached white fish
    In a pita as a sandwich

    Related

    Looking for more healthy zucchini recipes? Try these:

    • Square image of 3 stacks of zucchini chips, with salt crystals falling all around.
      Salt and Vinegar Zucchini Chips
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      Crispy Zucchini Fritters (Gluten Free)
    • Baking pan of lasagna rolls.
      Zucchini Lasagna Rolls (dairy free)
    • Zucchini Pudding
      Cinnamon Cardamom Zucchini Pudding

    Pairing

    These are my favorite dishes to serve with Crock Pot Ratatouille:

    • Single stuffed yellow pepper on a plate, with a fork and knife.
      Vegetarian Stuffed Peppers
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      Lemon Pepper Tofu
    • Split biscuit on a plate, with melted butter.
      Olive Oil Biscuits (made with Buckwheat)
    • Overhead shot of cherry galette with melted ice cream on top, and a serving utensil removing a slice.
      Cherry Galette with Olive Oil Crust

    📖 Recipe

    Two bowls of ratatouille with crusty bread on the side.
    5 from 1 vote
    Print

    Crock Pot Ratatouille

    This easy ratatouille cooks gently in the slow cooker with only 25 minutes of prep time! It is perfect for your end of summer produce!

    Course Side Dish, vegetable
    Cuisine French
    Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
    Prep Time 25 minutes
    Cook Time 4 hours
    Total Time 4 hours 25 minutes
    Servings 6
    Calories 102 kcal
    Author Laura Yautz

    Ingredients

    For the sauce:

    • 1 tablespoon Olive Oil
    • 4 Garlic Cloves, minced
    • 1 medium Onion, diced
    • 1 Yellow Pepper, chopped
    • 1 tablespoon No Added Salt Tomato Paste
    • 1 ½ - 2 lbs Tomatoes, diced or crushed
    • 1 teaspoon dried Thyme (or 2 teaspoon fresh thyme)
    • 1 teaspoon Herbs de Provence
    • optional ¼ cup minced Green Olives

    For the Ratatouille:

    • 1 large Eggplant (about 1 lb)
    • 1 medium Zucchini (about ½ lb)
    • 1 medium Yellow Squash, or another zucchini (about ½ lb)
    • ¼ cup thinly sliced Basil

    Instructions

    1. Make the sauce by heating the olive oil in a large skillet over medium heat. Saute the garlic and onions until the onions are translucent.
    2. Add the yellow peppers and continue to saute until soft.
    3. Stir in the tomato paste, and cook for a minute before adding the diced tomatoes, herbs, and olives if using.
    4. Reduce the heat to low, and simmer for about 5-10 minutes, until the sauce thickens.
    5. While the sauce is cooking, dice the eggplant, zucchini, and squash into cubes about ½ inch, and add them all to your slow cooker.
    6. When the sauce is thick, pour over the vegetables in the slow cooker, and stir to combine.
    7. Slow cook on high for 4 hours, or low for 6 hours. If you like your ratatouille less soupy, remove the lid of the slow cooker in the last 30 minutes of cooking to allow evaporation.
    8. Just before serving, stir in ¼ cup of thinly sliced fresh basil, or more if desired.
    9. Serve with crusty bread, or on whole grain pasta or polenta.
    Nutrition Facts
    Crock Pot Ratatouille
    Amount Per Serving
    Calories 102 Calories from Fat 32
    % Daily Value*
    Fat 3.6g6%
    Saturated Fat 0.6g4%
    Polyunsaturated Fat 0.5g
    Monounsaturated Fat 2.2g
    Sodium 57.2mg2%
    Potassium 780.8mg22%
    Carbohydrates 17.1g6%
    Fiber 5.7g24%
    Sugar 9g10%
    Protein 3.5g7%
    Vitamin A 64.3IU1%
    Vitamin C 89.1mg108%
    Calcium 49.5mg5%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Bowl of ratatouille with a piece of crusty bread on the side. Text overlay: Easy ratatouille in the slow cooker.

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      Recipe Rating




    1. Nilda Bergmann says

      June 24, 2023 at 6:17 pm

      I did make this in my crock pot. It took more time to prepare the vegetables then it took to cook. But is oh so good and worth the preparation time. . . . and to boot, for me and my husband it gave us a few meals. An enjoyable meal

      Reply
      • Laura Yautz says

        June 26, 2023 at 8:47 am

        So glad you and your husband enjoyed the ratatouille, Nilda! Thanks for your comments!

        Reply

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    Laura Yautz

    Hi, I'm Laura! I’m a Registered Dietitian and I love food and cooking, It’s my passion to help you discover how delicious and easy heart healthy eating can be! I’m glad you’re here! Take a look around. You’re going to LOVE Being Nutritious!

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