1 large eggplant, peeled and cut into 1-inch cubes
2 medium onions, chopped
2 cups fresh tomatoes, chopped
1 green bell pepper, cut into ½-inch pieces
1 yellow or red bell pepper, cut into ½-inch pieces
3-4 cups zucchini, sliced or diced
3 Tb. olive oil
1-2 Tb. dried basil
2 tsp. dried oregano
2 garlic cloves, minced
1 tsp. salt, to taste
½ tsp. pepper
1 (6 oz.) can tomato paste or sauce
olives, chopped, optional
2-4 oz. feta cheese, optional
Parmesan cheese, optional

Layer half of the vegetables in a slow cooker. Sprinkle with half of the spices and half of the tomato paste or sauce. Put the rest of the vegetables in the slow cooker and cover with the rest of the spices and tomato paste. Drizzle with olive oil. Cook on low for 6 hours or on high for about 3 hours until all the vegetables are tender. Crumble the feta cheese on top or sprinkle with Parmesan cheese. Serve with nice bread, or on top of pasta or rice. This recipe works without the eggplant. If you are using eggplant, one suggestion for preparing it is to peel and dice it, sprinkle it with salt, and let it sit in a colander for about half an hour. Press out any juices, rinse well, pat dry, and then put it in the slow cooker. Leftovers can be pureed and used for various sauces or on pizza.


  1. Sometimes I'll serve ratatouille with fettucini alfredo. It can also be served with a meat course.

    I've never salted eggplant, and it's never been bitter. I won't even peel it if the eggplant is tender.

    I made stuffed shells recently with a pureed ratatouille sauce, and it was magnificent, if I may say so.

  2. This is a wonderful, filling meal. It is similar to Beverly Wessman's Minestrone Soup.


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