Crock Pot Ratatouille

📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Sides A wholesome and flavorful slow-cooker ratatouille layered with fresh vegetables and herbs. Tenderly simmered to perfection for an effortless side dish.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	7-9 hours	None	6 servings

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🔪 Key Equipment

• Crock pot
• Knife
• Cutting board

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Ingredients

Ingredients

Measurements	Ingredients	Prep / Notes
2 large	Onions	Sliced
1 large	Eggplant	Sliced
4 small	Zucchini	Sliced
3 cloves	Garlic	Minced
2	Bell peppers	1 red and 1 green, seeded & cut into thin strips
6 large	Tomatos	Cut into 1/2” wedges
1 teaspoon	Basil	None
2 teaspoons	Salt	Note from author: I didn’t put anywhere near that much in!!
1/4 teaspoon	Pepper	None
2 Tablespoons	Parsley	Chopped
1/4 cup	Olive oil	None

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Instructions

Step 1: Layering

1. Layer half the veggies in the crockpot in the following order: 2 large onions, 1 large eggplant, 4 small zucchini, 3 cloves garlic, 2 bell peppers, and 6 large tomatos.
2. Repeat the layers.
3. Sprinkle 1 teaspoon basil, 2 teaspoons salt, 1/4 teaspoon pepper, and 2 Tablespoons parsley on top.
4. Drizzle with 1/4 cup olive oil.

Step 2: Cooking

5. Cook on low for 7-9 hours.
6. Cool and chop coarsely (after 9 hrs, author note: I didn’t have to chop!).

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💡 Make-Ahead & Storage: Veggie layers can be assembled in the crock insert, covered, and refrigerated overnight before cooking.

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Original Recipe Scan