A Ratatouille recipe made from eggplants, zucchini. tomatoes. Can be served as a vegetable side dish or as a sauce for spaghetti.


1 medium eggplant
¼ cup olive oil
1 medium onion, peeled and sliced
2 cloves garlic, minced
2 medium zucchini, sliced ½ inch thick
1 medium green pepper, thinly sliced
1 medium red pepper, thinly sliced
5 medium tomatoes, peeled, and quartered, or 1 can (28 ounces) drained
½ tsp fresh thyme, chopped
¼ cup chopped parsley
2 tsp salt
1 tsp basil
½ tsp pepper

Peel eggplant and cut into 1 inch cubes. Heat oil in a large saucepan. Add onion and garlic and cook until almost tender. Add eggplant, zucchini, and red/ green peppers; cook and stir 2-3 minutes. With a slotted spoon, transfer vegetables to a slow cooker. Add tomatoes, parsley and dry seasonings. Stir.
Cover and cook on Low 8-10 hours. Serve as a vegetable or a sauce for spaghetti.

Serves 6-8

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