Slow cooker ratatouille
Traditional slow cooker ratatouille is an amazing French vegetable dish that can be enjoyed on its own as a stew, or as a side dish. Packed with vegetables, ratatouille is healthy, delicious and very easy to make.
- 200 g eggplant
- 200 g zucchini
- 2 tomatoes
- 1 red pepper
- 1 teaspoon dried thyme
- 1 can of diced tomatoes (400 g)
Dice the vegetables in bite sized pieces, and add them to a slow cooker. Add the can of chopped tomatoes and thyme.
Cook the ratatouille on high for 2-3 hours, or low for 4-6 hours without. Avoid removing the lid while the dish cooks. Serve it directly while piping hot.
There are regional differences in how you serve and eat ratatouille.
If you wish to serve it as a main course, I recommend serving it with something like rice, bread or quinoa to make the meal more filling. Ratatouille on its own is very low on calories, and considered a very small meal.
Ratatouille can also be served as a side dish. Serve it with lemon pepper chicken breast, roast chicken, pork chops, or walnut crusted chicken for a delicious meal.
Leftover ratatouille can be stored in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months. Make a big batch, and freeze it in portion sizes for easy future meals.
Calories: 59kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 156mg | Potassium: 647mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1664IU | Vitamin C: 66mg | Calcium: 55mg | Iron: 2mg