Whenever I make this slow cooker ratatouille, I feel like I’m recreating a little piece of my favorite farmers’ market memories, both from California and from Italy. There’s something super satisfying about tossing colorful, fresh veggies into the slow cooker and letting time and a little seasoning work their magic. This recipe has become my way of bringing those vibrant, French-inspired flavors into our weeknight dinners without spending hours in the kitchen. And honestly, the way my house smells while it cooks? That’s its own kind of joy.
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💭 Hands-off ratatouille for busy nights!
This ratatouille is my secret weapon for busy nights. It’s packed with tender, flavorful veggies and seasoned with herbs that transport me straight to the French countryside. Plus, it’s a breeze to throw together—no standing over the stove, just toss it all in and let the slow cooker do its thing.
- Hands-off cooking. This one-pot ratatouille is perfect for busy days or when you want something appetizing without the effort.
- Year-round favorite. Perfect to use seasonal vegetables during summer while being a comforting stew during cooler months.
- Natually vegan and gluten-free. A wholesome, plant-based recipe that everyone at the table can enjoy!
Want more easy slow cooker recipes? Check out my slow cooker mac and cheese, slow cooker tortilla soup, and slow cooker green bean casserole. Goes to show, almost anything can be made in a crockpot!
📋 Ingredients and notes
To make this slow cooker ratatouille, you’ll need tomatoes, zucchini, eggplant, bell peppers, garlic, onion, tomato paste, balsamic vinegar, olive oil, herbs de Provence, salt, and black pepper.
Variations & Substitutions
- Tomato. Fresh tomatoes are best when available. You can use canned tomatoes in a pinch.
- Zucchini. Substitute with yellow squash or other types of winter squash.
- Balsamic vinegar. You can substitute this with red wine vinegar or sherry vinegar.
- Herbs de Provence. Swap for Italian seasoning or fresh thyme, rosemary, or parsley.
- Cheesy ratatouille. Sprinkle Parmesan, mozzarella, or goat cheese over the finished dish for a creamy, cheesy version.
- Make it more filling. Mix in cooked lentils, chickpeas, mushrooms, or white beans for added protein and fiber.
📖 How to make Crockpot ratatouille
Step 1:
Coat a 4-6 quart slow cooker with 1 tablespoon of olive oil.
Step 2:
Place the chopped eggplant in a colander over a large bowl and sprinkle with 1 teaspoon of salt. Allow the excess liquid to drain for at least 15 minutes. Rinse and drain well. Set aside.
Step 3:
Meanwhile, in a large skillet, heat the remaining oil over medium heat. Add onion to the skillet and sauté until translucent. Add garlic to the pan and sauté for 1-2 minutes until soft. Then mix in the tomato paste and cook until it’s dark red, about 2 minutes. Remove from heat and set aside.
Step 4:
To the slow cooker add eggplant, zucchini, bell peppers, tomatoes, and the onion mix. Add balsamic vinegar, herbs, remaining salt, and pepper. Gently stir until thoroughly mixed.
Step 5:
Cover and cook on high 2-3 hours or low 4-5 hours, stirring occasionally, until vegetables are tender.
Step 6:
Serve topped with fresh basil and red pepper flakes.
Shruthi’s Top Tip
Don’t skip salting the eggplant! Let it sit for 15 minutes to draw out bitterness, then rinse and pat dry.
- Sauté onions, garlic, and tomato paste to deepen the flavors before adding them to the slow cooker.
- Chop vegetables into similar sizes to ensure even cooking.
- Place eggplant at the bottom to avoid overcooking more delicate vegetables like zucchini.
- Keep the slow cooker 2/3 full to avoid steaming the veggies instead of slow cooking them.
👩🏽🍳 Troubleshooting FAQs
Technically, yes, but salting removes bitterness and improves the eggplant’s texture. It’s worth the extra step!
Use Italian seasoning or mix dried thyme, rosemary, and oregano for a similar flavor profile.
Absolutely! Use a 14-ounce can of diced tomatoes, but drain them slightly to avoid excess liquid.
Yes! Simmer the veggies in a large pot on low heat for about 45 minutes, stirring occasionally, until tender.
🍴 How to serve ratatouille
Serve this French vegetable stew on toasted bread, rice, quinoa, polenta, or mixed with pasta, like my rigatoni arrabbiata, or penne pomodoro. It’s also a delicious side dish for roasts, like my vegan turkey roast, vegan ham, and other heartier main dishes.
🍴Storage and reheating suggestions
Cool completely and refrigerate for up to 4 days, or freeze for up to 3 months for a make-ahead meal.
Reheat it in the microwave for 2-3 minutes or on the stovetop over medium-low heat.
🍴 More slow cooker recipes
If you like this recipe, check out my other slow cooker recipes:
High Protein Vegetarian Dinners
Marinated Tofu (+6 Marinades)
Spicy Soba Noodles
Silken Tofu Chocolate Mousse
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Slow Cooker Ratatouille
Ingredients
- 2 tablespoons olive oil, divided
- 1 eggplant, chopped into 1-inch cubes
- 2 teaspoons salt, divided
- 1 onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 zucchinis, cut into quarters lengthwise and sliced
- 1 red bell pepper, cut into 1-inch pieces
- 1 orange bell pepper, cut into 1-inch pieces
- 3 tomatoes, roughly chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon Herbs de Provence, or Italian seasoning
- ½ teaspoon pepper
- Fresh basil, chopped (optional)
- Red pepper flakes, optional
Instructions
- Coat a 4-6 quart slow cooker with 1 tablespoon of olive oil.
- Place the chopped eggplant in a colander over a large bowl and sprinkle with 1 teaspoon of salt. Allow the excess liquid to drain for at least 15 minutes. Rinse and drain well. Set aside
- Meanwhile, in a large skillet, heat the remaining oil over medium heat. Add onion to the skillet and sauté until translucent. Add garlic to the pan and sauté for 1-2 minutes until soft. Then mix in the tomato paste and cook until it’s dark red, about 2 minutes. Remove from heat and set aside.
- To the slow cooker add eggplant, zucchini, bell peppers, tomatoes, and the onion mix. Add balsamic vinegar, herbs, remaining salt, and pepper. Gently stir until thoroughly mixed.
- Cover and cook on high 2-3 hours or low 4-5 hours, stirring occasionally, until vegetables are tender.
- Serve topped with fresh basil and red pepper flakes.
Notes
- Store leftover Ratatouille in a covered container in the fridge for 4-5 days. Heat leftovers on the stove or in the microwave.
- Ratatouille can be served on toasted bread, rice, polenta, mixed with pasta, or as a side dish.
- The fresh tomatoes can be switched out with canned whole tomatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I need to make it today, but bring it to a potluck next sunday. Should I freeze it?
Hi Jean, if you’re making the ratatouille ahead of time, I’d definitely recommend freezing it rather than just refrigerating for a full week. The vegetables will soften a bit more after thawing, but the flavors actually deepen in the freezer, so you won’t lose much. Let it cool completely, transfer to airtight containers (I like freezer-safe glass or heavy duty zip bags laid flat), and freeze.
To serve, thaw overnight in the fridge and reheat gently on the stove so the veggies hold their shape as much as possible.
TY for sharing this recipe. Was looking for ideas to use my slow cooker.