Weight Watchers Recipe of the Day: Slow Cooker Ratatouille
(81 calories | *1 WW SmartPoint)
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 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.
The recipe was a bit fussier than I prefer, but the time + extra effort were definitely worth it.
Skinny on Slow Cooker Ratatouille
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.
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.
According to my calculations each serving has 81 calories, *2 Weight Watchers PointsPlus and *1 WW Freestyle SmartPoint. Enjoy!
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
Ratatouille Recipe Notes
**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.
If you like this slow cooked ratatouille, check out my other Weight Watchers Friendly Recipes including Easy Weight Watchers Friendly Ratatouille, Easy Healthy Baked Skinny Eggplant Parmesan Melts, Slow Cooker Stuffed Eggplant, Roasted Eggplant Spread and WW Grilled Baby Eggplant
If you’ve made this 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
- 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**
- 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
- Ideal Slow Cooker Size: 6-Quart.
- Put the eggplant and zucchini in a large colander and set it in the sink. Sprinkle with salt. Let the vegetables stand in the colander for 1 hour, tossing every 10 minutes or so.
- Rinse and press out the water and then blot dry with paper towels. Set aside.
- In a large microwave safe bowl, 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.
Source: Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes by Diane Phillips
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this recipe for slow cooker ratatouille you might also like:
- Skinny Roasted Ratatouille (SkinnyKitchen)
- Ratatouille Pasta with Pine Nuts (HungryGirl)
- Baked Ratatouille with Havarti Cheese (SkinnyTaste)
- Ratatouille with Polenta Rounds (SlenderKitchen)
Here’s another way to make slow cooker ratatouille:
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