You can serve this as a simple side dish or hearty main course with salad and warm, crusty bread.
Prep Time1HOUR HR
Cook Time3HOURS HRS 30MINUTES MINS
Total Time4HOURS HRS 30MINUTES MINS
Ingredients
- ▢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
Cook Mode
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Instructions
- 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.
