This is a repeat recipe, but this time of year seems meant for Ratatouille--a delicious way to use some of summer's best. There are variations--you can use different veggies or subtract from the list below--and various way to cook this dish, but to me, this slow cooker method is the easiest.

  • 1 large eggplant
  • 1 yellow onion
  • 1 zucchini
  • 1 yellow summer squash
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 garlic clove, minced
  • 1 (15-ounce) can peeled tomatoes, drained (or use fresh tomatoes)
  • 1 (15-ounce) can diced fire-roasted tomatoes and their juices
  • 2 tablespoons olive oil
  • ½ cup water


Use a 6-quart slow cooker. Chop all vegetables into bite-size chunks. No need to peel anything, but you can if you like. Layer the vegetables in the slow cooker, and cover with seasonings, tomatoes, oil, and water. Cook on low for 5 to 6 hours, or on high for 3 to 4 hours. You meal is done when the vegetables reach the desired tenderness and the flavors have mingled. The vegetables will create more liquid on their own, but the finished result isn’t overly soupy.

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