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Time to get those slow cookers and Crock Pots out of the cabinet! More fall harvest goodness in this recipe than you can count! This slow cooker ratatouille will be a hit with your family and friends this fall! Use the freshest of produce for those bright fall colors. I buy loose herbs at the market and dry them myself, but you can of course use what you have in your larder. This one makes a great weekend meal! Serve with baked chicken or fish, perfect as a side dish or even as a main course!
Slow Cooker Ratatouille
- Prep Time: 25 minutes
- Cook Time: 180 minutes
- Total Time: 205 minutes
- Yield: 6 1x
A delicious blend of veggies, full of warmth and comfort
- 1 large eggplant (peeled and cut into 1 inch cubes)
- 2 medium onions (chopped)
- 2 cups chopped fresh tomatoes (about 3 medium)
- 1 large green bell pepper (cut into 1/2 inch squares)
- 1 large red bell peppers or 1 large yellow bell pepper (cut into 1/2 inch squares)
- 3 medium zucchini (sliced)
- 3 tablespoons olive oil
- 3 tablespoons dried basil
- 2 garlic cloves (crushed through a press)
- 1/2 teaspoon fresh ground pepper
- 1 6 ounce can tomato paste
- 1 5 1/2 ounce can pitted ripe olives, drained and chopped coarsely
- 2 teaspoons Herbs de Provence
- Balsamic Vinegar (optional to taste)
- salt and pepper to taste
- Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
- Press out excess moisture.
- Rinse the eggplant with water and pat dry with paper towels.
- Place the eggplant in crock pot.
- Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
- Mix well.
- Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
- Stir in the tomato paste, olives, and the Herbs de Provence.
- Before serving splash with a bit of balsamic and top with fresh grated parmesan cheese.
- Serve hot, room temperature or chilled.
- Category: Main
- Cuisine: American
You can find a pre-prepared mixture of Herbs de Provence in most grocery stores, but if you’d like to make your own, or just wonder what’s in it. Below is my blend (taken from an old Julia Child cookbook)Print
Herbs de Provence
Delicious mixture for use on Chicken, fish and veggies
- 2 tablespoons dried savory
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons dried marjoram
- 2 tablespoons dried fennel seed
- In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.
- Cuisine: French
Giovanna @ Love, Thyme and Honey says
I love Ratatouille and you just made it even better by sharing this slow cooker recipe! Deliciously pinned! :)
Maureen | Orgasmic Chef says
Oh my, what a beautiful photograph of that slow-cooker ratatouille! absolutely mouthwatering!
Audrey at Barking Mad! says
This looks delicious . . . perfect for a chilly autumn evening!
and it is! I promise! One of my personal faves for fall!
Michelle @ A Dish of Daily Life says
This looks wonderful! I never thought to do anything like this in my crock pot but now I will! So glad you shared it with us at Foodie Fridays!
using a slow cooker makes it so easy!