Community Pick
Ratatouille (Crock Pot)
"Make a whole meal out of the French Vegetarian Classic while it is warm or offer it chilled as a salad course. Serve with a crusty bread and top with feta cheese, if desired. From the Best Slow Cooker Cookbook Ever."
photo by pate g.
- Ready In:
- 3hrs 20mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 large eggplant, peeled and cut into 1 inch cubes
- salt
- 2 medium onions, chopped
- 2 cups chopped fresh tomatoes (about 3 medium)
- 1 large green bell pepper, cut into 1/2 inch squares
- 1 large red bell peppers or 1 large yellow bell pepper, cut into 1/2 inch squares
- 3 medium zucchini, sliced
- 3 tablespoons olive oil
- 3 tablespoons dried basil
- 2 garlic cloves, crushed through a press
- 1⁄2 teaspoon fresh ground pepper
- 1 (6 ounce) can tomato paste
- 1 (5 1/2 ounce) can pitted ripe olives, drained and chopped coarsely
- 3 tablespoons chopped fresh basil
directions
- Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
- Press out excess moisture.
- Rinse the eggplant with water and pat dry with paper towels.
- Place the eggplant in crock pot.
- Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
- Mix well.
- Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
- Stir in the tomato paste, olives, and the fresh basil.
- Serve hot, room temperature or chilled.
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Reviews
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Excellent basic recipe for ratatouille. Those that did not find it flavorful enough just add come hot pepper flakes (or whatever your choice is) and it does make a difference. Also, you can add hot Italian sausages (simmered for 5 mins. and skinned) cut in 1/2 inch lengths. There are many variations. -
I have been looking for well seasoned vegetarian recipes for my parents to try. This one was excellent. Very easy to make and didn't have to stand over a hot stove all day. We love the flavor of basil and this recipe really highlights it. Thanks Bev, my parents, husband and I really enjoyed this one. -
This is a wonderful dish to serve when here in August when tomatoes, peppers, and eggplants are coming in and zucchini is still going strong. Loved using so many garden fresh veggies!<br/><br/>I've made this a few times now, once as stated which is great. I've also used spaghetti sauce instead of tomato paste and served over pasta. It's worked both following the instructions and glopping everything together and cooking on low while I was at work. <br/><br/>I don't bother with preparing the eggplant...I thought that was usually done when frying to reduce the amount of oil that's absorbed. -
This was so good. I had a hard time not picking at it after dinner. I did add some chicken breast and a little sugar to help cut down on the acidity. This will be fixed often in our house. -
This is the first time I've made ratatouille in a crock pot, and I'd definitely do it again. Olives are a nice touch (I'm used to mushrooms) and I used a sprinkle of red pepper flakes. Had to use my 5.5 qt. crock pot, because the veggies are bulky before they cook down. It could use a bit more garlic imo, and a bit more salt, if you don't garnish with feta or Parmesan. I had fun prepping the veggies (except the eggplant) with a mandolin and a Vidalia Chop Wizard!
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Tweaks
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I needed to use up a large zucchini and three baby eggplants from the garden so this recipe turned out perfect! I left out the olives but added some frozen spinach to the mix. I substituted fire roasted diced tomatoes for the fresh and added some red pepper flakes for spice. I served it with focaccia bread. I've been eating the leftovers over broccoli and grilled chicken for healthy lunches all week! -
I used 4 cloves of garlic, smashed with the flat of a chefs knife and roughly chopped them. Hubby and I LOVE garlic!
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This is a wonderful dish to serve when here in August when tomatoes, peppers, and eggplants are coming in and zucchini is still going strong. Loved using so many garden fresh veggies!<br/><br/>I've made this a few times now, once as stated which is great. I've also used spaghetti sauce instead of tomato paste and served over pasta. It's worked both following the instructions and glopping everything together and cooking on low while I was at work. <br/><br/>I don't bother with preparing the eggplant...I thought that was usually done when frying to reduce the amount of oil that's absorbed.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
