Ingredients:
This is one of those eyeballing recipes. No exact measurements are given. Just gauge it on the size of your crock-pot. I have a large crock-pot.
2 large eggplants or 4 small eggplants-sliced in 1/4″rounds-okay to leave skin on
2 medium onions- sliced in 1/4″ rounds-separated into rings
2 medium zucchini-sliced in 1/4″rounds
4 large tomatoes-sliced in 1/4″ rounds
4 cloves garlic-diced
tarragon
10 fresh basil leaves-sliced chiffonade style
extra virgin olive oil
salt/pepper
parsley
Preparation:
Drizzle olive oil in the bottom of the crock pot. You will build this as you do a lasagna, in layers. On top of the oil add a layer eggplant, then the zucchini, then the onions, then the tomatoes. Sprinkle the tomatoes with some garlic, parsley, basil and tarragon. Salt and pepper the tomatoes and then drizzle with olive oil.
Repeat the above process until you get to the top of the crock pot. The last layer on top should be the tomatoes. Repeat the fresh herbs, oil and salt and pepper.
Cook on high for 6 hours. When it is done, take a wooden spoon and chop through to the bottom of the vegetables breaking them up a bit. Mix well and serve hot.
When we arrived home from apple picking, the house and crock pot ratatouille smelled so amazing! I love it when I can spend the whole day out and not worry about getting home in time for dinner or what I am going to make.
Photo Credits: Tilly’s Nest
10 thoughts on “Crock Pot Ratatouille”
This looks delicious Melissa… and your photos are beautiful..!!! 🙂 I' just picked more tomatoes this morning…thanks for the recipe…I can smell it from here!
I tried this recipe, but substituted ground beef for the eggplant and potatoes for the zucchini…amazing!
Thanks for posting!
Oh how wonderful Chef! I think I am going to try that too. Thank you for sharing.
Chef, I tried out your variation on this recipe and…it was awful! The ground beef made the dish really greasy and the potatoes made it all too heavy and filling. I hope you don't call yourself a 'chef' in real life.
"Real Cook", in response to your comment to "Chef", I would like to point out that "Chef" surely cooked and drained the ground beef before adding to the crockpot, which would significantly cut down on the grease. As far as the potatoes making it too heavy, it just depends on personal preference and what you specifically are looking for. If that isn't what you want, don't make it. Make your own personal version to suit your own tastes, and that will make everyone happy.
Dear "Real Cook"
You are crazy. I've followed Chef's posts on blog after blog and have never been let down. When I read your slight to his cooking, I decided that the proof would be in the pudding so to speak. I made his variation and it is absolutely DELICIOUS…it's the best ratatouille I've ever had with a very subtle hint of sheppard's pie flavor. In any case I think that you're just a hater…and the only thing that makes a hater happy is…well, we all know the answer.
As for me, I'm sticking with chef right till the bitter end.
it's an unseasonably cold day in new england and i decided to make this. everyone loved it. i'm probably going back for seconds later. i'm a single professional and i'm going to make this a few times a month and have meals for days. thanks for the simple, easy, & delicious recipe. 🙂
Oh I hear you Zach! It has been chilly here on Cape Cod too! I am so happy to hear that you enjoyed a recipe that has easily become one of our family favorites too! All the Best! Enjoy!
This sounds amazing!!! I bet this would be delicious with grilled cheese sandwiches!!
Thanks! It is definitely a fave around here.