Crock Pot or Oven Ratatouille

Square overhead shot of a white pan full of oven ratatouille.

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5 from 7 votes

Crock Pot or Oven Ratatouille

A healthy, fresh, and easy ratatouille recipe for the oven or slow cooker!

Course Dinner, Side Dish

Cuisine French

Keyword baked ratatouille recipe, crock pot ratatouille, oven ratatouille, ratatouille

Prep Time 15

Cook Time 1

Resting Time 30

Total Time 1 45

Servings cups

Calories 93.6kcal

Author Blair Lonergan

Ingredients

1 small eggplant
Kosher salt and ground black pepper
1 medium sweet onion, thinly sliced
2 sweet bell peppers (any color), seeded and sliced into strips
3 small zucchini, halved lengthwise and cut crosswise into slices
4 medium tomatoes, quartered and seeds removed
¼ cup chopped fresh parsley (or 1 tablespoon dried parsley flakes)
¼ cup coarsely chopped fresh basil (or 1 tablespoon dried basil)
1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
6 ounce can tomato paste
1 tablespoon extra-virgin olive oil, plus additional for serving
4 teaspoons minced garlic (about 4 large cloves)
Optional garnish: drained capers; grated Parmesan cheese; additional fresh herbs; crushed red pepper flakes; additional olive oil

Instructions

Cut the eggplant into chunks. In a colander, toss the eggplant with 1 teaspoon of salt. Let the eggplant sit and drain for about 30 minutes. Pat the eggplant dry with paper towels.
Meanwhile, spray a deep 9 x 13-inch baking dish with nonstick cooking spray. Preheat the oven to 400°F. In a large bowl (or in the prepared dish), toss together the eggplant, onion, bell peppers, zucchini, tomatoes, parsley, basil, oregano, tomato paste, olive oil, and garlic.
Transfer the vegetable mixture to the prepared dish.
Cover with foil and bake for 45 minutes- 1 hour, or until the vegetables are all tender. Stir once or twice during the baking time to make sure that the vegetables cook evenly. Taste and season with salt and pepper, if desired.
Garnish with capers, drizzle with olive oil, sprinkle with crushed red pepper flakes; and garnish with grated Parmesan cheese and fresh herbs if desired.

Notes

Slow Cooker Instructions: Combine all of the ingredients in a Crock Pot. Cover and cook on HIGH for about 3-4 hours or on LOW for about 6-8 hours. Every Crock Pot varies slightly in temperature, so keep an eye on your vegetables and turn it off when they're nice and tender!

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