Slow Cooker Ratatouille Recipe
You can serve this as a simple side dish or hearty main course with salad and warm, crusty bread.
Servings: 8
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**
- 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.
- 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.
Notes
Serving size: 3/4 cup
WW Points: 1
Check your WW Points for this recipe and track it in the WW app.
(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 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.
(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 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
Serving: 3/4 cup | Calories: 81kcal | Carbohydrates: 9.5g | Protein: 2.3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1827mg | Potassium: 531mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1163IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 1mg