Ratatouille is one of those cozy, rustic meals that just feels like a warm hug.
This slow cooker version keeps things super easy.
You chop everything up, toss it in the crockpot, and let the herbs and veggies do their thing.
It’s packed with color, loaded with flavor, and perfect for using up summer produce or just when you’re craving something comforting but light.
The slow simmer makes the veggies buttery-soft, and the herby tomato sauce brings it all together.
What You’ll Need
- 1 medium eggplant, diced into 1-inch cubes
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 (14.5 oz) can crushed tomatoes
- 1 small yellow onion, finely diced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1½ teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh basil (for garnish)
Ingredient
Why I Love This Recipe
Ratatouille reminds me of my first tiny kitchen apartment, when I was learning how to cook and living on fresh farmers market finds. It’s easy, forgiving, and seriously satisfying.
- It’s hearty without being heavy
- The veggies turn super soft and flavorful in the crockpot
- It gets better the next day — like magic
- You can serve it a bunch of ways (over rice, with bread, in a wrap)
- It’s totally vegan and gluten-free
Makes: 4–6 servings
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Why This Recipe Works (Quick Science)
Slow cooking gives the vegetables time to release their juices and break down gently. The tomato paste adds umami and depth, while the olive oil helps carry the flavor of the herbs. Eggplant acts like a sponge, soaking in all the herby tomato goodness, and everything blends into one cozy, flavor-packed dish.
Common Mistakes
- Not salting enough – Without salt, the veggies taste flat
- Cutting the eggplant too big – It won’t cook evenly
- Overcrowding with extra ingredients – Stick to the basics for the best texture
- Adding fresh herbs too early – Save fresh basil for the end to keep its flavor bright
What to Serve With
- Crusty bread or baguette
- Cooked rice, quinoa, or couscous
- A dollop of vegan pesto on top
- Garlic toast or polenta cakes
- Chilled white wine or sparkling water with lemon
FAQ
Can I use fresh tomatoes instead of canned?
Yes, use about 3 cups of chopped fresh tomatoes, but know the sauce may be a bit thinner.
Is it spicy?
Not unless you add the red pepper flakes — they’re optional.
Can I freeze it?
Yes! Let it cool completely and freeze for up to 3 months.
Do I need to peel the eggplant?
Nope! The peel softens during cooking and gives nice texture.
Can I cook this on the stove instead?
Yes, just simmer it in a large pot on low for about 45 minutes.
Pro Tips
- Salt the eggplant cubes lightly and let them sit for 10 minutes before adding — helps reduce bitterness
- Layer the heartier veggies on the bottom of the slow cooker so they cook evenly
- Stir gently before serving to keep veggies mostly whole
- Taste before serving — sometimes a splash of vinegar perks it up
- Double the batch and freeze half for a rainy day
Tools You’ll Need
- Crockpot (slow cooker)
- Sharp knife and cutting board
- Can opener
- Spoon or spatula for mixing
- Serving bowl or dish
Substitutions and Variations
- Add mushrooms – For extra umami
- Use Italian seasoning instead of individual herbs
- Add fresh spinach or kale in the last 30 minutes for extra greens
- Swap zucchini for yellow squash — works great
- Add capers or olives for a briny twist
Make Ahead Tips
Chop all the veggies the night before and store them in containers in the fridge. In the morning, just dump everything in and go.
Step-by-Step Instructions
Step 1: Chop all the veggies
Dice 1 medium eggplant into 1-inch cubes, slice 2 medium zucchinis into half-moons, chop 1 red bell pepper and 1 yellow bell pepper, and finely dice 1 small yellow onion.
Step 2: Add everything to the crockpot
To the crockpot, add all chopped veggies. Then add 1 (14.5 oz) can of crushed tomatoes, 2 tablespoons tomato paste, 2 tablespoons olive oil, 1½ teaspoons dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes (optional).
Step 3: Stir gently to combine
Use a spatula or large spoon to gently stir everything together until all the veggies are coated in the tomato and herb mixture.
Step 4: Cook on LOW for 6–7 hours or HIGH for 3–4 hours
Cover the crockpot and let it cook until the vegetables are soft and the flavors are blended.
Step 5: Garnish and serve
Once done, give it a final stir and sprinkle with 2 tablespoons of chopped fresh basil. Serve warm.
Leftovers & Storage
Let leftovers cool completely, then store in an airtight container in the fridge for up to 5 days. It tastes even better the next day! You can also freeze it for up to 3 months — just thaw and reheat gently on the stove or in the microwave.
Macros (Per Serving – Based on 6 servings)
- Calories: 165
- Protein: 4g
- Fat: 9g
- Carbs: 18g
- Fiber: 6g
- Sugar: 9g
Conclusion
This Crockpot Vegan Ratatouille is rustic, rich in flavor, and unbelievably easy. It’s a great way to eat more veggies without even trying. Hope you give it a go and love it as much as I do. Drop a comment if you make it — I’d love to hear how it turned out!