Name: Slow-Cooker Ratatouille
Prep time: 20 min
Total time: 5 h 20 min
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

Prep-time: 20 minutes / Ready In: 5 hours 20 minutes
Makes 6 cups
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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.

By Nancy Macklin, RDN, Sep 28, 2020

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

In a 5- to 6-qt. slow cooker combine the first eight ingredients (through cayenne pepper).
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.

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(5 from 2 votes)

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Brenda from California6 months ago

Hey Grits Eaters,
Would this be good on grits or polenta?

GreenHearted2 weeks ago

Heck, yes! I can totally picture serving this over polenta.

Anais8 months ago

This is SO delicious. I tried this recipe out a couple of weeks ago and it was a hit! The red bell pepper and basil are the power flavors of this dish. I’m now about to make it again for tonight’s dinner. 🙂

Kara11 months ago

Looks awesome

michelle1 year ago

trying this tonight.

Stephen Kosack1 year ago

Going to make tomorrow. Will buckwheat groats work in lieu of wheat berries?

Kharol Means2 years ago

Can you send me the instant pot version please?

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about the author

Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

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