Name: Crockpot Ratatouille with Fresh Herbs
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: Mediterranean
Ingredients: ¼ cup fresh thyme leaves; ½ cup extra-virgin olive oil; ½ cup fresh basil, chopped (divided); ½ tsp black pepper; 1 large eggplant, cubed; 1 large onion, sliced; 1 tsp salt; 2 tbsp balsamic vinegar (optional); 2 tbsp fresh rosemary, chopped; 3 bell peppers (mixed colors), sliced; 3 medium zucchini, sliced; 6 cloves garlic, minced; 6 ripe tomatoes, diced (or 2 cans diced)

Savor Crockpot Ratatouille with Fresh Herbs, a vibrant Provençal vegetable stew with layered eggplant, zucchini, bell peppers, and tomatoes slow-cooked in olive oil with garlic and abundant fresh basil, thyme, and rosemary. This healthy, plant-based Mediterranean classic is effortless and delicious.

Why You’ll Love This Recipe

Crockpot Ratatouille with Fresh Herbs is a celebration of summer vegetables transformed into a cozy, flavorful stew that captures the essence of Provençal cooking without hours at the stove. The slow cooker gently melds eggplant, zucchini, peppers, and tomatoes with garlic and olive oil while abundant fresh herbs infuse every bite with bright, aromatic flavor. It’s naturally vegan, gluten-free, low-calorie, and packed with fiber and antioxidants—perfect for the Mediterranean diet, weight management, or simply eating more vegetables deliciously. Versatile as a main, side, or over pasta/rice, it’s budget-friendly, meal-prep friendly, and tastes even better the next day. This recipe turns simple produce into something truly special.

Recipe Tips and Tricks

Cut Veggies Uniformly → Ensures even cooking and beautiful presentation.
Salt Eggplant First → Draws out bitterness and excess moisture.
Layer Heavier Veggies Bottom → Potatoes or eggplant first.
Use Good Olive Oil → Extra-virgin shines here.
Fresh Herbs at End → Half during cooking, half at finish for maximum aroma.
Don’t Stir Too Much → Preserves layers; gentle stir at end.

Yield: 8 Servings

Crockpot Ratatouille with Fresh Herbs

Vibrant slow-cooked Provençal vegetable stew with fresh herbs—healthy Mediterranean comfort.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

¼ cup fresh thyme leaves
½ cup extra-virgin olive oil
½ cup fresh basil, chopped (divided)
½ tsp black pepper
1 large eggplant, cubed
1 large onion, sliced
1 tsp salt
2 tbsp balsamic vinegar (optional)
2 tbsp fresh rosemary, chopped
3 bell peppers (mixed colors), sliced
3 medium zucchini, sliced
6 cloves garlic, minced
6 ripe tomatoes, diced (or 2 cans diced)

Instructions

Salt Eggplant → Cube eggplant, salt generously, let sit 20 min; rinse and pat dry.
Prep Veggies → Slice zucchini, peppers, onion evenly; dice tomatoes.
Layer Crockpot → Start with onion and garlic at bottom.
Add Eggplant → Layer salted eggplant next.
Peppers & Zucchini → Add sliced peppers and zucchini.
Tomatoes → Top with diced tomatoes and juice.
Season → Drizzle olive oil, balsamic; sprinkle salt, pepper, half the herbs.
Slow Cook → Low 6–8 hours or high 3–4 hours until veggies are tender.
Final Herbs → Stir gently; add remaining fresh herbs.
Serve → Adjust seasoning; enjoy warm or room temperature with crusty bread!

Notes

Salting eggplant removes bitterness—don’t skip.
Fresh herbs at end keep flavor vibrant.
No need to peel veggies—skin adds nutrition.
Flavors deepen overnight—perfect leftovers.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 227Total Fat 18gSaturated Fat 3gUnsaturated Fat 15gCholesterol 23mgSodium 295mgCarbohydrates 17gFiber 6gSugar 7gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.