Weight Watchers Recipes

Slow Cooker Ratatouille Recipe

You can serve this as a simple side dish or hearty main course with salad and warm, crusty bread.

Prep Time1HOUR HR




  • ▢1 large eggplant (about 1-½ pounds) peeled and cut into ½-inch cubes
  • ▢3 medium zucchini cut into ½-inch cubes
  • ▢2 tablespoons salt
  • ▢2 tablespoons olive oil
  • ▢4 cloves garlic, sliced
  • ▢2 medium onions, peeled and cut into thin half moons (about 2 cups)
  • ▢2 medium red bell peppers, seeded and sliced ½-inch thick
  • ▢2 teaspoons herbes de Provence (affiliate link)**
  • ▢1 bay leaf
  • ▢¼ cup dry red wine
  • ▢1 can (14 to 15 ounces) whole plum tomatoes, drained and crushed in the palm of your hand
  • ▢½ teaspoon fresh ground black pepper

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  • Ideal Slow Cooker Size: 6-Quart.
  • Put the eggplant and zucchini in a large colander (affiliate link) and set it in the sink. Sprinkle with salt. Let the vegetables stand in the colander (affiliate link) for 1 hour, tossing every 10 minutes or so.
  • Rinse and press out the water and then blot dry with paper towels. Set aside.
  • In a large microwave safe bowl (affiliate link), toss together the onions, garlic, bell peppers, herbs, bay leaf and oil.
  • Cover and cook on HIGH until the vegetables have softened, 5 to 7 minutes.
  • Transfer the vegetables to the slow cooker, discarding the liquid that has accumulated in the bottom of the bowl.
  • Add the eggplant and zucchini to the slow cooker. Stir in the wine, tomatoes and black pepper.
  • Cover and cook on HIGH for 2 to 3 hours, or until the vegetables are very tender and the sauce has thickened.
  • Discard the bay leaf.
  • Continue to cook on LOW, uncovered for 30 minutes to thicken further.
  • Serve the ratatouille hot, warm or at room temperature.

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