Slow Cooker Winter Ratatouille

Slow Cooker Winter RatatouilleRatatouille is one of my favorite vegetable side dishes of all time. And I just accidentally discovered a way to make it in my slow cooker. In the dead of winter.

Ratatouille is a magical dish that turns ordinary vegetables into something extraordinary. The veggies become soft and velevety and soak in the olive oil while slowly roasting.

So, I had two eggplants that needed using up, as well as onions and peppers – the core of vegetables needed for ratatouille. But. I had no zucchini, which is very expensive this time of year. I did have an acorn squash, and so I decided to throw caution to the wind and sub in the acorn squash for the zucchini. The substitution worked perfectly – and I also learned that a slow cooker is a perfect tool for giving veggies that soft, velevety classic ratatouille texture.

I peeled and cut the acorn squash into chunks and then microwaved them for a few minutes to give the acorn squash a head start – to make sure this winter squash would get fully cooked at the same time as the other vegetables.

The key is to stir occasionally- I know, I know, very unusual – so that the water evaporates and you don’t wind up with a soupy, soggy mess. Just stir the veggies once in awhile ( about every 30 minutes) and you will have the perfect flavor and texture for your veggies.

SLOW COOKER WINTER RATATOUILLE

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 tablespoon of dried Italian herbs
1 can diced tomatoes, drained

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.

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.

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.

Cook for 3 to 4 hours, stirring every 30 minutes or so to release steam.

The last hour, stir in the garlic, herbs and the tomatoes.

Ratatouille will be done when all vegetables are velvety soft.

Slow Cooker Winter Ratatouille
 
Prep time
Cook time
Total time
 
Serves: Serves 6 to 8
Ingredients
  • 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
Instructions
  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.

Other food bloggers do slow cooked ratatouille:

Slow Cooker Ratatoiulle, Perfect Pantry
Slow Cooker Winter Ratatouille, Eats Well with Others
Slow Cooker Ratatouille, Slow Cooker From Scratch

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: