Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. &mdash;Jolene Walters, North Miami, Florida


Slow-Cooker Ratatouille

eggplant,

salt, divided

tomatoes,

zucchini,

onions,

green pepper, chopped

sweet yellow pepper, chopped

(6 ounces) pitted ripe olives, drained and chopped

(6 ounces) tomato paste

basil

garlic cloves,

pepper

olive oil

3g protein. <B>Diabetic exchanges: </B> 1 starch

Made this with butternut squash instead of eggplant because my farmer’s market didn’t have any, but that didn’t seem to matter. Made it for Mothers’ Day, inviting my mom over, and everyone, including my 3 children loved it. In fact, my husband was excited we had leftovers.

I make this now and then when I want something healthy and low calorie for my work lunches.  I divide the ingredients in two and use two slow cookers.  I can’t get everything to fit in one.  It doesn’t sound very flavorful since it is pretty much just salt and pepper for seasoning, but the slow cooker brings out the flavors, and it works.  It would also be good served over pasta.

Easy to make and very tasty. The olives and basil really make it. Served with jacket potato and grated cheese.

This was so easy to make.  I was a little leary about the black olives but they complimented the dish.  I used this as a side dish, but with the leftovers I reheated and put over cooked pasta noodles.  This is a great dish, very flavourful, colourful and light.  I will definitely make this again and again.

We enjoyed this - we love just about any version of ratatouille, but this is the first time I made it in the slow cooker. For our taste, it needed longer cooking. I doubled or even tripled most of the veggies so we would have plenty of leftovers.

This recipe was super easy and delicious! My whole family enjoyed it. It will be a staple in our home from now on. None of has ever had ratatouille before and I'm so glad I decided to make it. It smells wonderful cooking and cooks up beautifully.  I ended up cooking mine on high for a couple hours and then on low until dinner. This is such a lovely and healthy meal. Thank you to Jolene for sharing! :)

I followed the recipe exactly except that I used the basil that comes in a tube in the produce department and  added pre-cooked apple chicken smoked sausage. Excellent results!

I made this exactly as written except I did add a pound of fried ground pork.  I know, I know, that completely changes the whole vegetarian aspect of the dish.  But we raise pigs and I am always looking for ways to add pork to some recipes.  At any rate, it was DELICIOUS!  I will add this to my rotation.  And I really loved the convenience of using the slow cooker.

I loved it!  Easy to make and definitely will be added to my recipe box for those cold winter nights.  Hubby loved it but thinks pasta needs to be added to it for substance.  Highly recommend this recipe!

So excited to try this recipe when I found it.  Just was waiting for the summer produce to come on!  Unfortunately, after investing in farm fresh produce at a local farm, my husband & I were terribly disappointed.  I would have a lot rather used my fresh produce in other yummy summer recipes than emptying them down the disposal.  Granted, it smelled delicious while cooking, which took about an extra hour to be done.

This was just okay for me and the family. I love eggplant but not prepared this way.

slow-cooker ratatouille

Prep Time: 20 minutes

Cook Time: 3 hours

Total: 3 hours, 20 minutes

Servings: 10

Author : Taste of Home

Ingredients

Instructions

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