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Weight Watchers Recipe of the Day: Slow Cooker Ratatouille
I love ratatouille, the classic French vegetable stew from Provence made with eggplant, zucchini, onions and tomatoes. I can only go so long before I have to make myself a big batch.
In addition to being delicious, you can eat a ton of it for very few points. What I call a Weight Watchers WIN-WIN.
This was my first attempt making slow cooker ratatouille and it was the best yet.
I found the recipe in Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes (affiliate link) by Diane Phillips. This great slow cooker cookbook was a gift from Barbara, one of Mom’s good friends, who has been following along here on Simple Nourished Living.
How thoughtful is that?
Thanks, Barb! I’m really loving this cookbook and have made 3 winning recipes from it so far.
I briefly worked at a little French café years ago, where they made ratatouille omelets and crêpes. It’s great with pasta and polenta too.
We enjoyed ours as a side dish with broiled salmon. Rod liked it as much as I did.
I think this slow cooker ratatouille has the power to turn vegetable haters into lovers.
How Many Calories and WW Points in this Slow Cooker Ratatouille?
According to my calculations each 3/4-cup serving has just 81 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
1 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
Recipe Notes
The recipe was a bit fussier than I prefer, but the time + extra effort were definitely worth it.
To keep my slow cooker ratatouille Weight Watchers friendly, I cut back a little on the olive oil. And to make things simpler, I precooked the onions, peppers and garlic in the microwave (affiliate link) instead of the stovetop.
Be sure to salt your vegetables and let them sit before cooking to eliminate any excess liquid in the finished dish.
You can serve this as a side dish or as a main course with salad and crusty bread.
**To make your own Herbes de Provence (affiliate link), combine:
- 1 teaspoon dried tarragon
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried chervil
- 1/2 teaspoon dried basil
Possible tasty additions to this ratatouille include: capers, olives, fresh basil or parsley.
If you like this slow cooked ratatouille, check out this collection of Weight Watchers French Recipes or Easy WW Friendly Ratatouille, Easy Baked Eggplant Parmesan Melts, Slow Cooker Stuffed Eggplant, Roasted Eggplant Spread and WW Grilled Baby Eggplant
If you’ve made this low fat Crock Pot Ratatouille, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Ratatouille Recipe
Ingredients
- 1 large eggplant (about 1-1/2 pounds) peeled and cut into 1/2-inch cubes
- 3 medium zucchini cut into 1/2-inch cubes
- 2 tablespoons salt
- 2 tablespoons olive oil
- 4 cloves garlic, sliced
- 2 medium onions, peeled and cut into thin half moons (about 2 cups)
- 2 medium red bell peppers, seeded and sliced 1/2-inch thick
- 2 teaspoons herbes de Provence (affiliate link)**
- 1 bay leaf
- 1/4 cup dry red wine
- 1 can (14 to 15 ounces) whole plum tomatoes, drained and crushed in the palm of your hand
- 1/2 teaspoon fresh ground black pepper
Instructions
- Ideal Slow Cooker Size: 6-Quart.
- Rinse and press out the water and then blot dry with paper towels. Set aside.
- In a large microwave safe bowl (affiliate link), toss together the onions, garlic, bell peppers, herbs, bay leaf and oil.
- Cover and cook on HIGH until the vegetables have softened, 5 to 7 minutes.
- Transfer the vegetables to the slow cooker, discarding the liquid that has accumulated in the bottom of the bowl.
- Add the eggplant and zucchini to the slow cooker. Stir in the wine, tomatoes and black pepper.
- Cover and cook on HIGH for 2 to 3 hours, or until the vegetables are very tender and the sauce has thickened.
- Discard the bay leaf.
- Continue to cook on LOW, uncovered for 30 minutes to thicken further.
- Serve the ratatouille hot, warm or at room temperature.
Notes
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 2 PointsPlus (Old plan) The recipe was a bit fussier than I prefer, but the time + extra effort were definitely worth it. To keep my slow cooker ratatouille Weight Watchers friendly, I cut back a little on the olive oil. And to make things simpler, I precooked the onions, peppers and garlic in the microwave (affiliate link) instead of the stovetop. Be sure to salt your vegetables and let them sit before cooking to eliminate any excess liquid in the finished dish. You can serve this as a side dish or as a main course with salad and crusty bread. **To make your own Herbes de Provence: combine 1 teaspoon dried tarragon, 1/2 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon dried chervil and 1/2 teaspoon dried basil. Possible tasty additions: capers, olives, fresh basil or parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes (affiliate link) by Diane Phillips
If you like this low fat slow cooker ratatouille you may also like
- Roasted Ratatouille (SkinnyKitchen)
- Ratatouille Pasta with Pine Nuts (HungryGirl)
- Baked Ratatouille with Havarti Cheese (SkinnyTaste)
Where do I find the Recipe Box feature. I pushed save recipe box, it showed as being saved but no idea how to access it. As you might imagine. I’m not very technically proficient!
Hi Jane,
There should have been a pop up window appear the first time you saved a recipe. It gets saved to a bookmark at grow.me. It’s a free account. You can sign up here: https://www.grow.me/ ~Martha
I cooked in pressure cooker- amazing!
Hi Martha,
This looks delicious!
I just figured out how to use the Recipe Box feature on your site … Very Helpful!
Thanks for including it.
Patti
Thanks Patti!
Delicious, thanks so much. I used the leftovers for omelets the next morning.