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Slow Cooker Farmers’ Market Ratatouille

Servings: 6 to 8

Ratatouille is one of those dishes that gets tastier as it sits. I often make this the night before I plan to serve it and let the flavors meld as it rests in the refrigerator, then I warm it a touch just before serving. Ratatouille is delicious served with grilled crusty bread.


  • 1/3 cup extra-virgin olive oil
  • 4 large cloves garlic, finely chopped
  • 1 6-oz. can tomato paste
  • 1 medium eggplant (about 1 lb.), trimmed and cut into 3/4-inch dice
  • 3 medium Roma tomatoes (about 12 oz.), seeded and chopped
  • 1 large red onion (about 10 oz.), coarsely chopped
  • 1 medium red bell pepper (about 9-1/2 oz.), cut into 3/4-inch pieces
  • 1 medium yellow bell pepper (about 9-1/2 oz.), cut into 3/4-inch pieces
  • 1 medium zucchini (about 9 oz.), trimmed and cut into 3/4-inch dice
  • 1 medium yellow summer squash (about 9 oz.), trimmed and cut into 3/4-inch dice
  • Kosher salt and freshly ground black pepper
  • 1 lightly packed cup thinly sliced fresh basil

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 460
  • Carbohydrates (g): 19
  • Fiber (g): 4
  • Sugar (g): 11
  • Protein (g): 4


Heat the oil in a small skillet over medium heat until shimmering. Add the garlic, remove from the heat, and let cool 5 minutes. Stir in the tomato paste until smooth.

Combine the eggplant, tomatoes, onion, bell peppers, zucchini, and yellow squash in a 6-qt. slow cooker. Add the tomato paste mixture, 1-1/4 tsp. salt, and 1/4 tsp. black pepper; stir well. Cover and cook on low until the vegetables are tender, about 5 hours. Remove the lid, and continue cooking until some of the liquid evaporates, about 30 minutes. Stir in the basil, season to taste with salt and black pepper, and serve.


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