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Slow-Cooked Ratatouille

I get my son to eat eggplant by cooking low and slow on this classic French veggie dish. A side of rice and garlic cheese bread also help. —Diane Goedde, Red Lodge, Montana
  • Total Time
    Prep: 25 min. + standing Cook: 5 hours
  • Makes
    10 servings


  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 2 medium onions, halved and thinly sliced
  • 4 medium tomatoes, chopped
  • 3 medium zucchini, cut into 3/4-inch slices
  • 2 celery ribs, chopped
  • 3 tablespoons olive oil
  • 2 teaspoons dried basil or 2 tablespoons minced fresh basil
  • 4 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1 can (6 ounces) tomato paste
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup coarsely chopped fresh basil


  • Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels.
  • Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine.
  • Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through.
  • Freeze option: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts
3/4 cup: 102 calories, 5g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 13g carbohydrate (7g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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