• Prep-time: / Ready In:
  • Makes 6 cups

Chop up eggplant, zucchini, Roma tomatoes, bell pepper, and onion, throw them into the slow cooker with seasonings and tomato sauce, and come back in 5 hours for a mouthwatering stew. While it is not necessary, a quick stir halfway through cooking ensures the vegetables stay evenly moist. If you don’t have wheat berries or cannot eat gluten, serve the stew with another cooked whole grain, such as brown rice or quinoa, or enjoy it on its own.

Slow Cooker Ratatouille Served in a White Bowl on Rustic Table

Ingredients

  • 1 medium eggplant, unpeeled, cubed (6 cups)
  • 2 medium zucchini or yellow squash, coarsely chopped (3 cups)
  • 4 Roma tomatoes, cored and coarsely chopped (1 cup)
  • 2 8-oz. cans no-salt-added tomato sauce
  • 1 large red bell pepper, chopped (1½ cups)
  • 1 onion, chopped (1 cup)
  • 4 garlic cloves, halved
  • ⅛ teaspoon cayenne pepper
  • ¼ cup chopped fresh basil
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups cooked wheat berries (2 cups dry)
  • 1 lemon, cut into wedges

Instructions

  1. In a 5- to 6-qt. slow cooker combine the first eight ingredients (through cayenne pepper).
  2. Cover and cook on low 5 to 6 hours (or high 2½ to 3 hours). Stir in half of the basil. Season with salt and black pepper. Serve with cooked wheat berries. Sprinkle with the remaining basil and serve with lemon wedges.

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description
about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

Slow Cooker Ratatouille Served in a White Bowl on Rustic Table see more from this author
description
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap