My grandkids love the movie, so needless to say they also love this dish!

Ratatouille is a classic dish from the south of France that's as colorful and satisfying as a warm family hug. Full of fresh summer vegetables, it's a feast for the eyes and the palate. Slow-cooking ratatouille brings out the natural sweetness of the vegetables and makes their flavors sing in harmony—like a choir of your favorite songs! If you’ve got a garden bursting with produce or just want a healthy, comforting meal that the whole family will love, my slow cooker ratatouille is the ticket.

This hearty vegetable stew is splendid on its own, but you can also pair it with a side of crusty whole-grain bread to soak up the juices. For a heartier meal, serve it over a bed of warm couscous or creamy polenta – these sides make it even more comforting when the autumn chill hits the air. And for those who enjoy a bit of protein, a sprinkle of grated Parmesan cheese or a few dollops of goat cheese on top would be delightful, or even some grilled chicken or fish on the side.

Slow Cooker Ratatouille
Servings: 6

- 1 medium eggplant, cut into 1/2-inch cubes
- 2 zucchini, sliced into 1/4-inch rounds
- 2 yellow squash, sliced into 1/4-inch rounds
- 1 large bell pepper (any color), diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups crushed tomatoes (fresh or canned)
- 2 tablespoons tomato paste
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil

1. Place the eggplant cubes in a colander, sprinkle with salt, and let it sit for about 20 minutes to draw out the bitterness. Rinse with water and pat dry with paper towels.

2. In the bottom of your slow cooker, spread out the onion and garlic. Layer the eggplant, zucchini, yellow squash, and bell pepper on top.

3. In a small bowl, combine the crushed tomatoes, tomato paste, basil, thyme, oregano, salt, and pepper. Stir to mix well.

4. Pour the tomato mixture over the layered vegetables in the slow cooker.

5. Drizzle the olive oil over the top of the vegetables.

6. Set the slow cooker to low and cook for about 6 hours, or until the vegetables are tender and the flavors have melded together wonderfully. You can also cook on high for about 3 to 4 hours if you're in a pinch.

7. Give the ratatouille a gentle stir, being careful not to break the tender vegetables, and adjust the seasoning to your taste before serving.

- For any little ones -- or not so little ones -- who scrunch up their noses at chunks of veggies, consider giving your ratatouille a gentle mash before serving. It makes the texture more kid-friendly and oh-so inviting.
- Feel free to toss in other vegetables you have on hand. Ratatouille is forgiving and versatile. A handful of spinach or some sliced mushrooms would make lovely additions.
- If you have fresh herbs from the garden, by all means, use those instead! Just remember that fresh herbs are generally more potent so add them to your taste.
- Leftovers are magnificent when used as a topping for a baked potato or even scrambled with eggs for a farm-fresh breakfast. Get creative and let the ratatouille bring its rustic charm to various meals throughout the week. Enjoy!