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You are here: Home / Recipes / Slow-Cooker Ratatouille Italiano

Slow-Cooker Ratatouille Italiano

July 10, 2020 by Linda Watson Leave a Comment

Slow-Cooker Ratatouille Italiano

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.  You don’t need to be a cartoon mouse French chef or loads of time in the kitchen to dazzle your family.  This recipe makes a lot, but you can change it up with variations below or just freeze the extra.

 

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Slow-Cooker Ratatouille Italiano
Italian twist on a vibrant French vegetable stew with meaty eggplant and loads of summer flavor. Vegan, gluten free, no added sugar. Serves 12 (sorry the chart below says serves 4. Only true if you are very hungry!)
vegan ratatouille served on a baked potato in a bowl
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine French, Italian
Prep Time 20 minutes
Passive Time 3.5 hours
Servings
Ingredients
  • 2 pounds firm globe eggplant cut into 1/2 inch cubes
  • 1 pound green bell peppers seeded and chopped
  • 1 each red onion chopped
  • 28 ounce canned, diced fire-roasted tomatoes
  • 2 cloves garlic minced
  • 1/2 teaspoon ground chipotle pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup water
  • 8 ounces black olives sliced
Course Main Dish
Cuisine French, Italian
Prep Time 20 minutes
Passive Time 3.5 hours
Servings
Ingredients
  • 2 pounds firm globe eggplant cut into 1/2 inch cubes
  • 1 pound green bell peppers seeded and chopped
  • 1 each red onion chopped
  • 28 ounce canned, diced fire-roasted tomatoes
  • 2 cloves garlic minced
  • 1/2 teaspoon ground chipotle pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup water
  • 8 ounces black olives sliced
vegan ratatouille served on a baked potato in a bowl
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Put all ingredients except olives in a 3-quart or larger slow cooker and stir. 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.
    How to cut up an eggplant
  2. 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 or see variations below. Refrigerate extra for up to a week or freeze for up to a year.
Recipe Notes

Variations

  • Give your ratatouille some support. Serve it on hot baked potatoes, cooked noodles, rice, or quinoa.
  • Amp up the protein. Add a half-cup cooked chickpeas per serving.
  • Stretch it. Combine 1 cup ratatouille and one 28-ounce can crushed fire-roasted tomatoes for a more traditional pasta sauce.
  • Make it traditional. Use 1/4 cup basil ribbons instead of oregano and omit chipotle. Skip the olives too if you want.
  • Chill it. It makes a fine side salad or sandwich filling when cold.

Other tips

  • Why am I not using fresh tomatoes in season? I don't want to peel them. If you have a mountain of tomatoes and the time, by all means use what you have.
  • When it's really hot, I set my slow cooker on my covered porch to keep the heat outside the house.

Filed Under: Entree, Recipe Tagged With: bell peppers, eggplant, slow cooker, summer

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