Slow Cooker Ratatouille (French vegetable stew)

Featured in the Honolulu Star-Bulletin on October 1, 2014.



Slow Cooker Ratatouille (French vegetable stew)

  • 1/4 cup olive oil
  • 4 medium onions, chopped
  • 4 cloves garlic, chopped
  • 10 Roma tomatoes, halved, seeded, and cut into chunks
  • 6 medium zucchini, cut into chunks
  • 2 medium eggplants, trimmed and cut into chunks
  • 3 large red bell peppers, seeded and cut into chunks
  • 1/2 cup vegetable broth mixed with 2-3 tablespoons cornstarch
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh oregano, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons each salt and pepper or to taste
  • 1 pound penne pasta


  1. In a large sauté pan over medium heat, warm oil.
  2. Add onions and garlic; sauté until tender but not brown, about 10 minutes.
  3. Transfer to slow cooker.
  4. Add tomatoes, zucchini, eggplants, bell peppers, broth, thyme, oregano, parsley, salt and pepper to the slow cooker.
  5. Stir to combine.
  6. Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
  7. Set aside 2 cups (or more) of ratatouille and store the rest for later.
  8. Prepare pasta al dente according to package directions; drain.
  9. Toss with 2 cups reserved ratatouille.

Serves 4.

Storage tip: Cool ratatouille to room temperature. Store in airtight containers or heavy-duty resealable plastic bags in the refrigerator for up to 2 days or in the freezer for up to 2 months.

Approximate Nutrient Analysis per serving:
750 calories, 17 g fat, 3 g saturated fat, 0 mg cholesterol, greater than 1200 mg sodium, 132 g carbohydrate, 15 g fiber, 26 g sugar, 24 g protein


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