Slow-Cooker Ratatouille

An array of vegetables seasoned with Italian spices and fresh basil make a delicious slow cooker vegetarian main dish.

Slow-Cooker Ratatouille
Servings: 6 Prep 15 mins Stand 20 mins Slow Cook 3 hrs on HIGH or 5 hours on LOW


  • 1 small eggplant (about 1 pound), peeled and cut into 1/2-inch cubes
  • 1/8 teaspoon plus 1/4 teaspoon salt
  • 1 medium-size red onion, chopped
  • 2 medium-size sweet bell peppers, seeded and cut into 3/4-inch pieces
  • 1 10 ounce package mushrooms, cleaned and quartered
  • 1 14 1/2 ounce can diced tomatoes
  • 1 8 ounce can tomato sauce
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 medium-size yellow squash, quartered and cut into 3/4-inch pieces
  • 1 tablespoon fresh chopped basil
  • Olive oil, for drizzling (optional)

Make It

1. Place eggplant in a strainer and sprinkle with 1/8 teaspoon salt; let stand for 20 minutes and press out as much liquid as possible.

2. In a 4- to 5-quart slow cooker, combine eggplant, onion, bell peppers and mushrooms. Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning. Cook on HIGH for 3 hours or LOW for 5 hours.

3. Add squash into slow cooker for last 45 minutes of cooking time. Before serving, stir in basil and remaining 1/4 teaspoon salt and drizzle with olive oil, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 82, Fat, total (g): , chol. (mg): , carb. (g): 18, fiber (g): 6, pro. (g): 5, sodium (mg): 446, Percent Daily Values are based on a 2,000 calorie diet.