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Slow-Cooker Ratatouille

Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Main Course
Cuisine: French, Mediterranean, Vegan, WFPB
Keyword: Crock Pot ratatouille, ratatouille in the slow cooker
Servings: 8
Calories: 103kcal

Ingredients

  • 1 eggplant peeled and cut into 1-inch cubes
  • 2 tsp salt divided
  • 3 tomatoes chopped
  • 3 zucchini halved lengthwise and sliced
  • 2 red onion chopped
  • 1 green pepper chopped
  • 1 yellow pepper chopped
  • 1 6 oz can pitted olives black or green, pitted, drained and chopped
  • 1 6 oz can tomato paste
  • 1/2 cup basil chopped
  • 2 garlic cloves minced
  • 1/2 tsp pepper
  • 2 tbsp olive oil OPTIONAL

Instructions

  • Toss eggplant with 1 tsp of salt. Place eggplant in a colander to drain for 20 minutes. Rinse and drain well. Transfer to a slow cooker.
  • In the meantime, prep the rest of the veggies.
  • Stir in the the rest of the ingredients. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours or on low for 7-8 hours.

Nutrition

Calories: 103kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 761mg | Potassium: 750mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1030IU | Vitamin C: 67.2mg | Calcium: 43mg | Iron: 1.4mg
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