Slow Cooker Ratatouille

Slow Cooker Ratatouille

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November 27, 2014

  • Prep: 20 mins
  • Cook: 3 hrs
  • Yields: 10 serves


1 large eggplant, peeled and cut into 1-inch cubes

1 teaspoon salt, divided

3 medium tomatoes, chopped

3 medium zucchini, halved lengthwise and sliced

2 medium onions, chopped

1 large green capsicum, chopped

1 large sweet yellow capsicum, chopped

1 can (6 ounces) pitted ripe olives, drained and chopped

1 can (6 ounces) tomato paste

1/2 cup minced fresh basil

2 garlic cloves, minced

1/2 teaspoon pepper

2 tablespoons olive oil


1Spray cooker with oil then stir in the tomatoes, eggplant, zucchini, onions, green and yellow capsicum, olives, tomato paste, basil, garlic, pepper and remaining salt.

2Drizzle with oil.

3Cover and cook on high for 3-4 hours or until vegetables are tender.

Submitted by Jacqueline Stock


2 Reviews

I think perhaps Jacqueline left that out by mistake from ingredients?
You could always just add some
I’ll try to find more details from her directly also 🙂


August 6, 2017

Theres cauliflower in the picture but not on the recipe?

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