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!
Servings 6
Calories 102kcal
Equipment
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
- 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.
- Add the yellow peppers and continue to saute until soft.
- Stir in the tomato paste, and cook for a minute before adding the diced tomatoes, herbs, and olives if using.
- Reduce the heat to low, and simmer for about 5-10 minutes, until the sauce thickens.
- While the sauce is cooking, dice the eggplant, zucchini, and squash into cubes about ½ inch, and add them all to your slow cooker.
- When the sauce is thick, pour over the vegetables in the slow cooker, and stir to combine.
- 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.
- Just before serving, stir in ¼ cup of thinly sliced fresh basil, or more if desired.
- Serve with crusty bread, or on whole grain pasta or polenta.
Nutrition
Calories: 102kcal | Carbohydrates: 17.1g | Protein: 3.5g | Fat: 3.6g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.2g | Sodium: 57.2mg | Potassium: 780.8mg | Fiber: 5.7g | Sugar: 9g | Vitamin A: 64.3IU | Vitamin C: 89.1mg | Calcium: 49.5mg | Iron: 1.3mg
