Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • 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


  • 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


  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.

Comments (2)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Stephen Kosack4 months ago
Do you want to report this comment as inappropriate?

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

Kharol Means1 year ago
Do you want to report this comment as inappropriate?

Can you send me the instant pot version please?

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle


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

Get meal planner
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
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap