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A white oval crockpot and white serving bowl of ratatouille slow cooker recipe.

Summer Vegetable Ratatouille Recipe in a Slow Cooker

This Slow Cooker Ratatouille is a warm-weather win—easy, fresh, and packed with flavor. Summer vegetables like eggplant, zucchini, bell peppers, and tomatoes simmer slowly with garlic and Herbes de Provence for a rustic, garden-to-table dish that tastes even better the next day.
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Author Kori
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Slow Cooker Dinner
Cuisine American
Servings 6
Calories 109 kcal

Equipment

Ingredients
  

  • 1 medium eggplant (cut into 1-inch cubes)
  • 2 medium zucchini (sliced into half-moons)
  • 1 small red onion (chopped)
  • 2 medium bell peppers - different colors (chopped)
  • 3 cloves garlic (minced)
  • 1 (15.5-ounce) can diced tomatoes (do not drain the juice)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ teaspoons Herbes de Provence
  • 2 tablespoons extra virgin olive oil
  • Optional for serving: ¼ cup chopped fresh basil and a sprinkle parmesan

Instructions
 

  • Layer the vegetables in the slow cooker in this order: eggplant, zucchini, bell peppers, and onion.
  • In a small bowl, mix together the diced tomatoes, tomato paste, garlic, salt, pepper, Herbes de Provence, and olive oil. Pour the mixture evenly over the vegetables. Don’t stir.
  • Cover and cook on LOW for 6 to 7 hours, until the vegetables are tender but not mushy.
  • Stir gently before serving. Top with fresh basil and parmesan if desired.

Video

Notes

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Don’t overcook—veggies should be tender, not mushy. Avoid stirring while cooking. Lavender in Herbes de Provence adds a subtle floral note. Flavors deepen overnight.
SUBSTITUTIONS: Swap eggplant with zucchini or mushrooms. Use Italian seasoning plus rosemary if needed. For a little kick add in crushed red pepper flakes. Fresh tomatoes work with added broth. Try fire-roasted diced tomatoes for a smoky note. To add protein add in a can of drained and rinsed white beans or chickpeas.
SERVING SUGGESTIONS: Serve over rice, couscous, polenta, or with crusty bread. Great with grilled meat or chilled as a picnic side.

Nutrition

Calories: 109kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 541mgPotassium: 654mgFiber: 5gSugar: 9gVitamin A: 1565IUVitamin C: 74mgCalcium: 57mgIron: 2mg
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