We’ve been growing eggplant in our garden this year for the first time and I cannot believe how well it’s doing! So much so that I’m starting to exhaust my resources with what to do with eggplant. I mean you can only make so much eggplant parm. So this week I went to my favorite slow cooker ratatouille recipe. Easy, simple, and tastes amazing!
I gotta say though, the one reason why I hadn’t shared this recipe on the blog yet was because I can never get a good photo of this ratatouille. Seriously. I can’t. So if the photos don’t look as appetizing as some of my other dishes, don’t be scared away! This truly is a delicious vegetarian dish that I love.
And if you have any other eggplant recipes to suggest please send them my way! I’ll be needing them.
Slow Cooker Ratatouille Recipe
- 1 medium eggplant
- 2 zucchini
- 1 onion
- 1-2 cloves garlic, minced
- 2 tomatoes
- 1/4 cup pesto
- salt and pepper to taste
Dice up the eggplant, zucchini, onion and tomatoes. Add onion and garlic to a pan and saute for 1-2 minutes. When garlic gets fragrant add eggplant and zucchini. Sautee until onions are translucent.
Dump all of the veggies into your slow cooker and top with tomatoes. Cook on low for 4 hours. About 30 minutes before serving stir in pesto and add salt and pepper to taste.
Serve with some delicious corn cakes or corn bread and enjoy!
Live this, I added red pepper flakes for some heat!!!yummy
Yum! That sounds like a perfect addition. I usually put ground red pepper in the corn cakes I make to go along side this dish so I didn’t even think to add them to the ratatouille.
I think the photos look great! Love slow cooker meals that are so simple like this one. Definitely appetizing.
I’d to help my 6-year old make this in her slow cooker. She’d enjoy it, I know it. Thanks for sharing.
This is a great recipe to get the kids involved with! Mine love helping with prep and chop up all the veggies for me. Well… except the onions. They leave that for me.
Confession. I have never had ratatouille. It looks delicious though and you make it seem fairly easy. Plus, I love my slow cooker. I might just have to attempt this! Thanks for the motivation.
The first time I had ratatouille was at Disneyland of all places. It’s so tasty!
YUM. I love veggies and this looks amazing.
Man does look so delicious! I need to try this stat! Perfect for the fall!!
YUM! That looks incredibly delicious. I’ve never tried it!
I’m not crazy about eggplant but this recipe looks so good that I think I need to give it a try again!
Nop… but this looks delicious!! Bookmarking it for later. Thanks for sharing
Love eggplant, and I love ratatouille, but it normally needs such a lot of stirring. This is a great solution – thank you!
If you have too much eggplant, you can always cut it up in roughly one inch cubes, toss in lots of olive oil and salt and roast in a single layer on baking sheets in a hot oven for about 25 – 30 minutes. Turn halfway through. Once it is cooked I let it cool and pop it in freezer bags. It cooks into sauces and stews straight from frozen and is so handy to have on hand.
Yum! This sounds amazing. And perfect for the eggplant I just took in from the garden. Thanks!