Crockpot Vegan Ratatouille – Eggplant

There’s something really comforting about a warm, rich bowl of ratatouille.

This one is a super simple, slow-cooked version made in a crockpot.

No fancy steps, no oven roasting. Just toss everything in, set it, and forget it.

The eggplant gets perfectly soft, and the flavors all melt together into this cozy, savory mix.

It’s hearty, healthy, and makes your kitchen smell amazing.

Why I Love This Recipe

This recipe has been a go-to on busy weeks when I want something comforting and fresh. It brings together all those bold, rustic flavors you’d find in the south of France, but with none of the fuss. The crockpot does the heavy lifting, and the veggies do all the talking.

• The eggplant turns buttery without needing a ton of oil
• You can prep it all ahead and let it cook while you’re out
• Leftovers are even better the next day
• One pot = less cleanup
• It’s fully plant-based and super filling

Servings + Time

Serves: 6
Prep Time: 15 minutes
Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH

What You’ll Need

• 1 medium eggplant, diced (about 3 cups)
• 2 small zucchinis, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 4 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 3 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• 2 tbsp olive oil
• 1 handful fresh basil leaves, torn (for garnish)

Tools You’ll Need

• Black oval crockpot
• Cutting board
• Chef’s knife
• Mixing bowl (optional, for pre-mixing)
• Wooden spoon or silicone spatula

Pro Tips

• Salt the diced eggplant and let it sit for 10 minutes before cooking to reduce bitterness
• Cut all veggies roughly the same size for even cooking
• Add crushed red pepper for a little kick—it’s optional but adds depth
• Don’t skip the tomato paste—it makes the sauce richer
• Fresh basil at the end really brightens the whole thing

Substitutions and Variations

• No eggplant? Try more zucchini or even mushrooms
• No fresh garlic? Use 1 tsp garlic powder instead
• Add protein: Stir in canned chickpeas or white beans at the end
• Want it thicker? Cook uncovered for the last 30 minutes

Make Ahead Tips

You can chop all your vegetables the night before and store them in the fridge. Just dump them in the crockpot in the morning!

How to Make Crockpot Vegan Ratatouille

Step 1: Dice and Salt the Eggplant

Dice 1 medium eggplant into bite-sized cubes (about 3 cups). Sprinkle with a little salt and let it sit in a colander for 10 minutes to reduce bitterness.

Step 2: Prep the Rest of the Veggies

Dice 2 small zucchinis, chop 1 red bell pepper, 1 green bell pepper, and 1 red onion. Mince 4 garlic cloves.

Step 3: Add Everything to the Crockpot

Into the black oval crockpot, add the salted eggplant, zucchini, both bell peppers, red onion, garlic, 1 (28 oz) can diced tomatoes (with juice), 3 tbsp tomato paste, 1 tsp salt, ½ tsp black pepper, 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp red pepper flakes (optional), and 2 tbsp olive oil.

Step 4: Stir and Cover

Gently stir the mix with a wooden spoon until everything is coated and evenly combined. Place the lid on the crockpot.

Step 5: Slow Cook

Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the veggies are tender and the flavors are blended.

Step 6: Garnish and Serve

Stir, taste, and adjust seasoning if needed. Serve warm, garnished with torn fresh basil.

Leftovers + Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove or microwave. The flavors deepen over time—this dish gets even better the next day. You can also freeze it for up to 2 months.

Macros (Per Serving – Makes 6 servings)

• Calories: 160
• Protein: 3g
• Carbs: 18g
• Fat: 9g
• Fiber: 6g

Why This Recipe Works (Quick Science)

Slow cooking helps break down the fiber in the eggplant and other veggies, making them tender without falling apart. The tomato paste gives the dish umami and body, while cooking it all together lets the herbs infuse the sauce. It’s about low, slow flavor-building.

Common Mistakes

• Not salting the eggplant – can leave it bitter
• Overcrowding with too many veggies – stick to the listed amounts
• Undermixing at the start – stir well before turning on the crockpot
• Lifting the lid too often – this slows down cooking

What to Serve With

• Crusty bread or garlic toast
• Rice or couscous
• Mashed potatoes
• Polenta
• A fresh green salad

FAQ

Can I double the recipe?
Only if your crockpot is large (7+ quarts). Otherwise, it might overflow.

Can I add protein?
Yes! Add canned chickpeas or white beans near the end of cooking.

Can I make this without a crockpot?
Yep. Simmer it in a big pot on the stove for about 45–60 minutes, stirring occasionally.

Is it spicy?
Only if you add the red pepper flakes. Totally optional.

Final Thoughts

Crockpot Vegan Ratatouille is one of those dishes that feels fancy but is actually super easy. It’s great for meal prep, warming on cold days, and just downright satisfying. If you try it, I’d love to hear how it went—leave a comment and let me know what you served it with or if you changed anything up!