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Slow Cooker Ratatouille

A delicious, healthy French classic with a twist.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Main Course
Cuisine: French
Keyword: Ratatouille, Vegetarian
Servings: 8 People
Author: Emily ~ Garlic & Olive Oil


  • 2 Eggplant ½“ dice
  • 4 cloves Garlic chopped
  • 1-2 T chopped Fresh Parsley
  • Salt & Pepper
  • 4 T Olive Oil divided
  • ¾ - 1 c grated Parmesan Cheese divided
  • 1 Zucchini sliced into rounds
  • 1 Onion sliced into half moons
  • 8 oz Crimini Mushrooms sliced
  • 3-4 Roma Tomatoes sliced


  • Spray the slow cooker with nonstick cooking spray.
  • Layer the diced eggplant in the bottom of the pot.  Season with 1 tablespoon of salt and several grinds of pepper.  Sprinkle eggplant with garlic and parsley.  Drizzle with 3 tablespoons of olive oil.  Sprinkle with 3 tablespoons of Parmesan.
  • Layer zucchini on top of eggplant.  Sprinkle with more salt, pepper and 1-2 tablespoons of Parmesan cheese.
  • Layer onions on top of zucchini; sprinkle with salt and pepper.
  • Layer mushrooms on top of onions; drizzle with 1 tablespoon of olive oil.
  • Layer tomato slices on the top; sprinkle with salt, pepper and 3 tablespoons of Parmesan cheese.
  • Put the lid on the slow cooker and cook on low for 6-8 hours.


Serve in a flat bowl over noodles. Ladle some of the broth on top and sprinkle with a little more Parmesan cheese and fresh parsley for garnish.