Ratatouille In The Crockpot Recipe

This recipe for ratatouille in a crackpot can be chopped up and served as a standard ratatouille or you can use the vegetables in any way you like, maybe served as a vegetarian main dish or as a topping for a roasted vegetable primavera style pasta dish. These great tasting vegetables can be served hot or cold and even used to make vegetarian pizza. In the case of the vegetarian pizza, I would use a nice pesto as the sauce rather than the standard red tomato sauce.


  • 1 eggplant, peeled and sliced into 1/4 inch thick slices
  • 1 large onion. julienne
  • 2 large zucchini, sliced 1/4 inch thick
  • 3 garlic cloves, minced
  • 1 large red pepper, julienne
  • 1 large green pepper, julienne
  • 1 tomato, diced
  • 6 ounces tomato paste
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon crushed black pepper
  • 1 tablespoon parsley
  • 1/4 cup olive oil


  • Starting with the onions, layer the vegetables into your crockpot only using half of the amount you have.
  • Add the herbs, spices, and the tomato paste.
  • Layer the remaining vegetables into your crockpot.
  • Cover the vegetables with the olive oil.
  • Cook on low for between 7 to 9 hours.