Easy Slow Cooker Ratatouille

The slow cooker is the perfect tool for making this classic French vegetable stew.

Serves: 4Hands-on: 15 minutesTotal: 4 hours 30 minutesDifficulty: Easy

Serves: 4


  • 1 medium eggplant, cut into 3⁄4 inch pieces
  • 1 1⁄2 tsp. salt, divided
  • 2 medium zucchini, cut into 1⁄4 inch slices
  • 1 medium yellow bell pepper, seeded and chopped
  • 3 large tomatoes, chopped
  • 1 medium white onion, peeled and sliced
  • 6 Tbsp. tomato paste
  • 3 Tbsp. olive oil
  • 1⁄2 tsp. ground black pepper


  • Toss eggplant with 1 teaspoon salt and let drain in a colander for 30 minutes. Rinse eggplant and lay in a single layer over paper towels to dry slightly.
  • Place the eggplant, zucchini, bell pepper, tomatoes, and onion into a 4-quart slow cooker.
  • In a small bowl, whisk the tomato paste, olive oil, remaining 1⁄2 tsp. salt, and black pepper. Pour the mixture over the vegetables. Stir.
  • Cover and cook on low for 4 hours, or until the eggplant and zucchini are fork-tender.