Ingredients
Units
Scale
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 bell pepper, chopped (any color)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, chopped (or 1 can of diced tomatoes)
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Prepare the Vegetables: Dice the eggplant, slice the zucchinis, chop the bell pepper and onion, and mince the garlic.
- Layer the Ingredients: In the slow cooker, start layering the vegetables. Begin with the eggplant, followed by zucchini, bell pepper, onion, garlic, and chopped tomatoes.
- Add Broth and Seasonings: Pour the vegetable broth over the layered vegetables. Drizzle with olive oil and sprinkle with thyme, basil, salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Serve: Once cooked, give the ratatouille a gentle stir. Serve warm, garnished with fresh basil if desired.
- Prep Time: 15
- Cook Time: 6-8 hours
Nutrition
- Serving Size: 4
- Calories: 150kcal
- Fat: 7g
- Carbohydrates: 20g
- Protein: 3g