I love cooking this Slow-cooker Rustic Ratatouille. Especially at this time of year as I can use vegetables from the Snapshot and Snippets Garden. And what better recipe to share on French Cusine Week. This is a hearty country dish from the Provence region of France made with Seasonal Vegetables and Olive oil and of course Garlic. It is a great Vegetarian dish but you can add grilled chicken or fish on top when you serve it if you want. I personally love it with a loaf of Home-made Bread.
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Make this one wet afternoon while the kids are watching Ratatouille and watch them lap it up for dinner afterward.
Slow-cooker Rustic Ratatouille
You’ll need a slow-cooker with 4-to-5½ -quart capacity.
Serve the ratatouille warm on its own or as a side dish for grilled chicken or meat, or fish
- 1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/4 teaspoon freshly ground black pepper
- 5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice
- 2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces
- 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices
- 1 large onion, sliced into half-moons
- 4 large cloves garlic, thinly sliced
- 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)
- 1 bay leaf
- Fresh basil leaves, left whole
The How to bit
- Place the eggplant in a colander set over a bowl or in the sink, and toss with 1 teaspoon of the salt. Allow to sit and drain for 30 minutes, then rinse the eggplant with cold water. Lay the eggplant on paper towels and pat with an additional paper towel to remove as much water as possible.
- Whisk together the oil, tomato paste, the remaining 1/2 teaspoon of salt and the black pepper in a medium bowl until incorporated.
- Combine the drained/rinsed eggplant, tomatoes, zucchini and/or squash, bell pepper, onion, garlic and thyme in your slow-cooker. Add the oil-tomato paste mixture and stir to incorporate. Add the bay leaf.
- Cover and cook on LOW for 4 hours or until the vegetables are tender, then uncover and cook for 1 hour more to allow some of the liquid to evaporate and the vegetables to meld further. Discard the bay leaf.
Garnish with the basil before serving.
Get the printable version below
I hope you and your family enjoy this tasty French recipe and in case you missed it here is Monday’s Meal Planning with a Free printable Beef Bourguignon recipe.
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