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14) Slow-Cooker Ratatouille with Cannellini Beans

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large eggplant diced (about 3 cups)
  • 2 zucchini sliced (about 2 cups)
  • 1 red bell pepper chopped
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt more to taste
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Method
 

  1. Toss eggplant with 1 tbsp olive oil and a pinch of salt. Spread on a sheet and roast 15 minutes at 425°F if you want less liquid; skip roasting to save time.
  2. Add all vegetables, garlic, tomatoes, tomato paste, beans, oregano, basil, salt, pepper, and remaining oil to the slow cooker. Stir to combine.
  3. Cook on low 4–5 hours or high 2–3 hours until veggies are tender. Stir once halfway.
  4. Taste and adjust salt. Serve over rice or with crusty bread.