Slow Cooker Winter Ratatouille
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6 to 8
  • 1 large eggplant
  • 2 tablespoons kosher salt, divided
  • 1 acorn squash, peeled and strings removed
  • 1 large sweet white onion
  • 1 red and 1 green bell pepper, halved with stem and pulp removed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon pepper
  • 3 cloves garlic, pressed
  • 1 tebalspoon dried Italian herbs
  • 1 can diced tomatoes, drained
  1. Cut the eggplant into 1 inch cubes and toss with 1 tablespoon of the salt. Let sit in a colander for 30 to 50 minutes. Rinse and pat dry.
  2. Cut the acorn squash into 1 inch cubes. Microwave for about 2 minutes, and then check with a fork. Squash should be firm but fork tender. If needed, microwave a little more.
  3. Cut the onion and bell peppers into 1 inch pieces. Toss all vegetables with remaining 1 tablespoon of salt, oil and pepper. Place in slow cooker on high and place lid on top.
  4. Cook for 3 to 4 hours, stirring every 30 minutes or so to release steam.
  5. The last hour, stir in the garlic, herbs and the tomatoes.
  6. Ratatouille will be done when all vegetables are velvety soft.
Recipe by Healthy Family Recipes at