Slow-cooker Rustic Ratatouille

Snapshots and Snippets


You’ll need a slow-cooker with 4-to-5½ -quart capacity to make this tasty ratatouille


  • 1 medium eggplant (cut into 3/4-inch pieces, unpeeled; about 1 pound)
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 medium Roma or plum tomatoes (cut into medium dice, about 1 pound)
  • 2 ounces medium zucchini and/or yellow summer squash (cut into 3/4-inch pieces, about 8each)
  • 1 large red (orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices)
  • 1 large onion (sliced into half-moons)
  • 4 cloves largegarlic (thinly sliced)
  • 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)
  • 1 bay leaf
  • Fresh basil leaves (left whole)


  1. Place the eggplant in a colander set over a bowl or in the sink, and toss with 1 teaspoon of the salt. Allow to sit and drain for 30...
  2. Get the full instructions at Snapshots and Snippets
Slow-cooker Rustic Ratatouille

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Recipe Yields:
4-6 people
Prep Time:
Cook Time: