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Introduction
Ratatouille, the jewel of Provençal cuisine, has graced French tables for centuries. This humble peasant dish originated in Nice, where farmers would use the abundance of summer vegetables to create a hearty, flavorful stew. Our crockpot version pays homage to this tradition while adapting it for modern, busy lifestyles. By slow-cooking the vegetables, we allow the flavors to meld and intensify, resulting in a dish that's both true to its roots and perfectly suited for today's health-conscious eaters. Whether you're looking for a comforting side dish or a vegetarian main course, this ratatouille offers a taste of the French countryside with the convenience of slow cooking.
Ingredients
• 2 medium eggplants (about 2 pounds), cut into 1-inch cubes
• 3 medium zucchini (about 1.5 pounds), cut into 1-inch chunks
• 2 large red bell peppers, seeded and cut into 1-inch pieces
• 1 large yellow bell pepper, seeded and cut into 1-inch pieces
• 1 large red onion, cut into 1-inch chunks
• 4 large ripe tomatoes, roughly chopped
• 6 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons tomato paste
• 2 teaspoons dried herbes de Provence
• 2 bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons fresh thyme leaves
Step 1:
In a 6-quart slow cooker, combine the cubed eggplants, zucchini, red and yellow bell peppers, red onion, and chopped tomatoes.
Step 2:
Add minced garlic, olive oil, tomato paste, herbes de Provence, bay leaves, salt, and black pepper to the slow cooker. Gently stir to combine all ingredients.
Step 3:
Cover and cook on low heat for 8 hours, or until vegetables are tender and flavors have melded.
Step 4:
Remove bay leaves. Stir in torn basil leaves and fresh thyme leaves.
Step 5:
Taste and adjust seasoning if necessary. Let stand for 10 minutes before serving to allow flavors to settle.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can simmer it on the stovetop over low heat for about 1-1.5 hours, stirring occasionally, or bake in a covered casserole dish at 350°F (175°C) for about 1 hour.
Q: Is it necessary to salt the eggplant before cooking?
A: For this slow cooker method, it's not necessary to salt the eggplant beforehand as the long cooking time will ensure tender results.
Q: Can I freeze this ratatouille?
A: Yes, you can freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Choose firm, glossy eggplants and zucchini for best texture.
• For a smoother sauce, you can peel the eggplant before cutting.
• San Marzano tomatoes can be substituted for fresh tomatoes if desired.
• This recipe is naturally vegan, gluten-free, and low-carb.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Serve hot as a main dish with crusty bread, or as a side dish. Can also be served at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
Prep all vegetables the night before and store in the refrigerator to save time in the morning. Start the slow cooker early for dinner, or let it cook overnight for lunch the next day.
- Choose firm, glossy eggplants and zucchini for the best texture.
- For a smoother sauce, peel the eggplant before cutting.
- Don't skimp on the olive oil - it's crucial for the authentic Provençal flavor.
For a heartier dish, add canned white beans or chickpeas in the last hour of cooking. For a spicier version, include a pinch of red pepper flakes with the herbs.
Serve with a chilled rosé from Provence or a light-bodied red wine like Pinot Noir. A crusty baguette or garlic bread makes an excellent accompaniment.
Best made in late summer when eggplants, zucchini, peppers, and tomatoes are at their peak.
This recipe is free from common allergens such as dairy, eggs, nuts, soy, wheat, and fish. However, always check individual ingredient labels for potential allergens or cross-contamination risks.
