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Slow-Cooker Ratatouille Recipe

Serve the ratatouille warm or at room temperature; as a side dish for grilled poultry or meat; as a bed for a fish fillet; on a sandwich; or perhaps over toast with an egg on top.  Using a slow cooker means that you can take advantage of all of these vegetables in season and not warm up your kitchen.


  • 1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice
  • 2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces
  • 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices
  • 1 large onion, sliced into half-moons
  • 4 large cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)
  • 1 bay leaf


  1. Place the eggplant in a colander set over a bowl or in the sink, and toss with 1 teaspoon of the salt. Allow to sit and drain for 30 minutes, then rinse the eggplant with cold water. Lay the eggplant on paper towels and pat with additional paper towel to remove as much water as possible.
  2. Whisk together the oil, tomato paste, the remaining 1/2 teaspoon of salt and the black pepper in a medium bowl until incorporated.
  3. Combine the drained/rinsed eggplant, tomatoes, zucchini and/or squash, bell pepper, onion, garlic and thyme in your slow-cooker. Add the oil-tomato paste mixture and stir to incorporate. Add the bay leaf. Cover and cook on LOW for 4 hours or until the vegetables are tender, then uncover and cook for 1 hour more to allow some of the liquid to evaporate and the vegetables to meld further. Discard the bay leaf.

Ratatouille Salad Recipe

Ratatouille Salad RecipeIngredients

  • 1 small eggplant (1 pound)
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/3 cup olive or vegetable oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1 medium zucchini, thinly sliced (2 cups)
  • 1 small onion, sliced and separated into rings
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1/3 cup chopped fresh parsley


  1. Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
  2. Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.