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I love ratatouille, the classic vegetable stew from Provence made with eggplant, zucchini, peppers, onions, and tomatoes. Every summer, when those vegetables are abundant, I find myself craving a big batch.
This slow cooker version comes from Diane Phillips’ Slow Cooker: The Best Cookbook Ever, a thoughtful gift from Barbara, one of my mom’s longtime friends and a Simple Nourished Living reader. Thanks again, Barb! It’s become one of my favorite slow cooker cookbooks, and this recipe is one of several winners I’ve discovered in its pages.
Although the original recipe takes a few extra steps, the results are well worth the effort. I made a couple of small changes to better fit my style of cooking, reducing the olive oil a bit and softening the onions, peppers, and garlic in the microwave (affiliate link) instead of on the stovetop. The finished ratatouille is rich, flavorful, and every bit as delicious as versions I’ve made on the stove.
Years ago, I briefly worked in a charming little French café where ratatouille was served in omelets and crêpes. Ever since then, I’ve loved finding new ways to enjoy it. It’s wonderful as a side dish with grilled fish or chicken, spooned over pasta or creamy polenta, or simply served with a slice of crusty bread. Rod enjoyed this version just as much as I did, which is always a good sign!
Why You’ll Love This Recipe
- Rich, slow-developed flavor
- A wonderful way to use summer vegetables
- Easy to make ahead
- Delicious hot, warm, or at room temperature
- Naturally vegetarian and surprisingly light
Ingredients & Notes
- Eggplant – Salting helps remove excess moisture and bitterness.
- Zucchini – Adds tenderness and body.
- Bell peppers – Bring sweetness and color.
- Onions and garlic – Form the flavorful base.
- Herbes de Provence (affiliate link) – Gives the dish its classic French character.
- Dry red wine – Adds depth, though you can substitute vegetable broth (affiliate link) if preferred.
- Whole plum tomatoes – I like crushing them by hand for a rustic texture.
How to Make Slow Cooker Ratatouille
Ideal Slow Cooker Size: 6-Quart.
- Salt the eggplant and zucchini. Put the eggplant and zucchini in a large colander (affiliate link) and set it in the sink. Sprinkle with salt. Let the vegetables stand in the colander (affiliate link) for 1 hour, tossing every 10 minutes or so. Rinse and press out the water and then blot dry with paper towels. Set aside.
- Microwave (affiliate link) the onions and peppers. 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.
- Load the slow cooker. 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.
- Cook the ratatouille. 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. Serve the ratatouille hot, warm or at room temperature.
Recipe Tips
- Don’t skip salting the eggplant and zucchini. It helps prevent a watery finished dish.
- Microwaving the onions, peppers, and garlic is an easy shortcut that works beautifully.
- Ratatouille often tastes even better the next day after the flavors have had time to meld.
Variations & Tasty Additions
- Stir in a handful of capers for a briny pop of flavor.
- Add sliced olives (black or Kalamata) for a more Mediterranean twist.
- Finish with fresh basil or chopped parsley just before serving for extra freshness.
- Sprinkle with a little grated Parmesan or crumbled goat cheese if you’re not keeping it vegan.
- Add a pinch of crushed red pepper flakes if you enjoy a little heat.
Serving Suggestions
Serve ratatouille:
- alongside grilled salmon, chicken, or steak
- over pasta, polenta, or cooked grains
- folded into an omelet
- spooned over toasted country bread
- with a green salad for a light supper
Storage
Refrigerate leftovers for up to 5 days or freeze for longer storage. Like many vegetable stews, the flavor continues to improve after a day or two.
How Many Calories and WW Points?
According to my calculations each 3/4-cup serving has just 81 calories and 1 WW Point.
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.)
2 PointsPlus (Old plan)
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.) 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 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
More Eggplant Recipes You’ll Love
If you like this slow cooked ratatouille
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.