Slow Cooker Ratatouille

25 minutes Prep Time
5 hours Cook Time
8 Servings

Ratatouille is a classic French dish that takes advantage of your vegetable harvest. We saute vegetables for added flavor then add tomato paste and crushed tomatoes for true tomato flavor, and fresh herbs for freshness. Enjoy this dish as a side dish or meatless meal.

Ingredients

  • 1 medium onion, diced
  • 2 garlic cloves, crushed
  • 1 medium eggplant, skin on and diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 yellow summer squash, diced
  • 1/4 cup extra virgin olive oil

  • 1 (6 ounce) can Redpack® Tomato Paste Can 6 oz

  • 1 (28 ounce) can Redpack® 28 oz Canned Crushed Tomato in Puree 28 oz

  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions

Step one

Heat a 10 inch skillet on medium heat. Add a drizzle of oil and when hot, quickly toss in the onions and garlic; cook for 2 minutes. Stir in tomato paste and stir to combine. Place in slow cooker.

Step two

Place skillet back on heat. Heat oil and then add eggplant, green bell pepper, red bell pepper, zucchini and summer squash. Cook until tender, 10 to 15 minutes. Add to slow cooker.

Step three

Stir in crushed tomatoes, basil and thyme. Set the slow cooker to LOW and cook about 5 hours.

Step four

Serve as a side dish or entrée, sprinkle with parsley. Ratatouille is excellent cold or reheated the next day.

Related Recipes

Discover All Recipes