CrockPot Ratatouille Recipe

Before I saw the Disney Ratatouille movie, I really didn't know what this dish was all about. It's essentially a vegetable stew.

I have seasoned this recipe and while I did originally use canned tomatoes have since made it many many times using fresh tomatoes grown in my garden.

[originally posted in 2008, during my year of slow cooking.]



Day 90!
This does not have rats in it. 

Nor did little rats come out of the woodwork to sit on my shoulder while I was chopping the vegetables.

My children were sorely disappointed.

Ratatouille is a traditional French vegetable stew. 

It is usually made with eggplant and squash, and whatever vegetables you have growing in your garden. 

This ratatouille was made from vegetables found at Safeway.

The Ingredients.
serves 8ish

1 eggplant
1 zucchini
1 yellow summer squash (same sized as the zucchini)
1 can peeled whole tomatoes (drained)
1 can diced fire roasted tomatoes (and juice)
OR: 3 cups diced fresh tomatoes
1 yellow onion, peeled and cut in chunks
1 yellow bell pepper
1 orange bell pepper
3 cloves minced garlic
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup water or white wine


The Directions.

Chop all of your vegetables into mouth-sized chunks. 

I didn't peel anything, except for the onion. Some people really can't stand eggplant peel, but I seem to like it. ;-)

Layer into your crockpot, cover with the spices, oil, and water.

Stir gingerly to combine.

Cook on low for 5-6 hours, or on high for 3-4 hours. 

The ratatouille is done when the vegetables reach desired tenderness and the flavors have mingled. 

This will create more liquid on it's own, but it isn't overly soupy.


The Verdict.

I liked this better than I thought I would. 

The vegetables have a great flavor and they were nicely cooked. 

This is hearty enough to have as a full, low-calorie meal, or it can be served as a side dish.


PS:  The kids wouldn't touch it because of the rat thing.

Ratatouille, or vegetable stew, is a fantastic way to put LOTS of vegetables into your diet. This can be either a main course, or a side dish, it's your choice! Great use for the crockpot slow cooker and is naturally gluten free.


Do you love this recipe?

Please share it with your friends!


Posted by: Stephanie O'Dea | A Year of Slow Cooking at March 30, 2017

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What they say about this recipe

  1. I think the yellow squash that looks like zucchini is usually called either yellow squash or summer squash.

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  2. Another great post!
    I like this with cheese on top: mozzarella or parmesan.

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  3. Anonymous3/30/2008

    AAck! For some reason, your blog stopped coming up in my google reader. I visited one day and it was blank - - apparently it didn't load right for me or something -- so I thought you had quit! I was SO upset b/c I had gotten so many recipes from you....

    And now I'm so HAPPY because you're back! (Or, at least, I've found you again. Or something.)

    I'm also STRESSED -- in a good way -- because I have some MAJOR catching up to do! Yay!

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  4. Anonymous3/30/2008

    I have to say that the idea of putting into the crock and making it a stew doesn't seem appealing to me, but I dont' like my squash gooey in any way. I made Ratatouille tonight and have made it 4-6x in the past month... but I BBQ my veggies and use a recipe that Emeril used. We love it! Its on my blog.... um, from a week or so ago w/ the photo of the rat. :)

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  5. Anonymous7/14/2008

    I like to call that yellow squash thing yellowcchini :)

    Kathy D.

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  6. Anonymous7/18/2008

    I made this tonight it was soooo good!! I added 4 frozen boneless skinless chicken thighs and it turned out like the best ever chicken veggie soup so good my husband is even requesting I make it again! Thanks!!

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  7. Anonymous11/13/2008

    Hi. I'm wondering what a good substitue for eggplant is? I've tried it and can't bring myself to eat it, despite it's lovely color.

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  8. I liked the stew a lot, but next time I wouldn't add any water. It turned into soup, but it was still very tasty.

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  9. I love Ratatouille. It is especially fab. when you have fresh tomatoes. I generally use Italian seasoning mix I use instead:
    1 teaspoon dried leaf basil
    1/2 teaspoon dried leaf oregano
    1/4 teaspoon dried leaf thyme

    As for Kat's question - leave out the eggplant if you don't like it. This is a veggie stew so add what you like.

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  10. Rebecca8/06/2010

    By the way, I cooked this recipe a few days ago, and it was quite good (I've never had ratatouille before). And just because of that adorable movie I had to let one of my girl rats sleep on my shoulder when I was pulling the ingredients together. :P

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  11. I tried this with grilled polenta and goat cheese on top and it was amazing

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  12. Ok, this seems like soup not ratatouille, but I love me some veggies, heres another version, place tinfoil over cookie sheet, drizzle with olive oil, pit sliced eggplant (in rounds 1/4 or skinnier) and sliced peppers, shrooms, onions and drizzle more oil, sprinkle very well with seasons and broil 10 minutes, toss some canned diced tomatoe over or rotell and the cover with tinfoil and bake 20-30 minutes at 300* and serve with mozzarela cheese or parmesian....yum and thank you for the wonderful recipes

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  13. oh and yellow squash is summer squash

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  14. Hahahahahaha - aren't kids the darndest things?!

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  15. I made this the other day and it was fantastic. I am definitely a lover of your blog. Thanks!

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  16. Hi Steph,
    I see this is an old post, but I'm glad you brought it around again. This recipe is similar to an Italian caponata, which is kind of like a sweet & sour ratatouille. Add some vinegar for the sour, maybe a little dark sugar if the tomatoes are not sweet enough. Toss in some capers, raisins, and pine nuts or crushed nuts (e.g., pecans, walnuts,) and voila — caponata. This stuff is good on burgers, pasta, bruschetta; just make it as thick or thin as you require.

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