Slow-Cooker Ratatouille Italiano
Jul 14, 2016
Linda Watson in bell peppers, eggplant, gluten free, savory, slow cooker, vegan, vegetables

My version of this classic rustic French eggplant and pepper stew amps up the flavor with oregano, chipotle, and black olives. Cook it with set-and-forget ease in your slow cooker. This recipe makes a lot, but you can change it up with variations below or just freeze the extra. 

Ratatouille with eggplant, green peppers, and tomatoes over a potato

Active time: 20 minutes. Total time: 4 to 8 hours. Makes 9 cups, serves 12. Vegan, gluten free, no added sugar.

2 teaspoons olive oil
1/2 teaspoon ground chipotle pepper
2 pounds firm globe eggplant, cut into 1/2 inch cubes
1 pound green bell peppers, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
one 28-ounce can diced fire-roasted tomatoes
1 teaspoon dried oregano
1 teaspoon salt
1/2 cup water
8 ounces black olives, sliced

  1. Pour oil into a 3-quart or larger slow cooker. Stir in chipotle pepper. (This helps the flavor carry.) Stir in remaining ingredients except olives. Cover the slow cooker.
  2. Cover slow cooker and turn it on, choosing the setting based on your schedule: low to be ready in 8 hours, high to be ready in four, or something in between. 
  3. Ratatouille is done when eggplant is meltingly tender. Taste and adjust seasonings. Serve hot in a bowl with sliced black olives on top and a baguette on the side. Refrigerate extra for up to a week or freeze for up to a year.

how to cut up an eggplant

Variations

Notes

Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (http://cookforgood.com/).
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