Looking for a way to use up all those amazing summer veggies? This is it

Print this recipe
These days, ratatouille might be most famous in this country as the dish that turned a cartoon rat into a famous chef. But the Southern French vegetable stew is a classic. It's a fantastic way to use summer’s bountiful harvest —including tomatoes, eggplant and peppers. Making it in a slow cooker is genius because it means you don’t have to heat up your kitchen in the height of the summer swelter. Of course, you can make this scrumptious stew any time of year so long as you can get good quality produce and/or canned tomatoes.
Ratatouille is versatile, too! Serve it hot as a side dish for roasted or grilled meat or poultry, or as a base for fish. Top it with a poached or fried egg, and serve it with toasted baguette slices for dipping. You could also toss it with cooked pasta and top with grated Parmesan cheese. Ratatouille will keep in the refrigerator for several days or in the freezer for up to three months.
Cooktop Cove
Slow cooker ratatouille
10 minutes
4 hours
4 hours and 10 minutes
4 tablespoons olive oil, divided, plus additional for drizzling
2 onions, diced
2 tablespoons tomato paste
3 garlic cloves, minced
1 pound eggplant, cut into 1-inch cubes
1 pound zucchini, cut into 1-inch cubes
2 large bell peppers (about 1 pound), any color or a combination, cut into 1-inch pieces
2 cups diced fresh tomatoes or one 14 ½-ounce can diced tomatoes
½ teaspoon kosher salt
½ teaspoon pepper
2 tablespoons fresh oregano or 1 tablespoon thyme leaves
In a large skillet over medium heat, heat the oil. Add the onions and cook, stirring frequently, until softened and lightly browned, about 15 minutes.
Stir in the tomato paste and garlic until well-combined. Transfer the mixture to the slow cooker.
Add the eggplant, zucchini, bell peppers, tomatoes, salt and pepper.
Cover the slow cooker, and cook on high for 4 hours on high or on low for 8 hours. To thicken the sauce a bit, set the lid of the slow cooker ajar for the last 30 minutes of cooking.
Just before serving, stir in the oregano or thyme.
Serve hot.
Print this recipe

The beauty of slow cooking is that it requires far less preparation than grilling, roasting, or frying.
April 20   ·  
Prep time takes just 10-15 minutes, and all you have to do is brown the meat then toss the rest of your ingredients into the slow cooker so it can work its magic all day long.
April 20   ·  
If you have the time to let your crock pot cook in advance then all you need to do is add your frozen chicken, a few ingredients and then let the whole thing sit.
April 19   ·  
The classic comfort of cream and noodles with hearty beef all adapted for a wonderful casserole that makes this the ultimate comfort dish.
April 14   ·  
Dishes of Tuscany are some of the most delicious of the Italian regions...
April 11   ·  
How easy is this dish to make? With three simple steps, it's a no-stress creamy deliciousness!
April 21   ·