Enjoy a rainbow of veggies with this easy, oil-free slow cooker ratatouille with white beans. This high-protein take on the beloved French classic comes together effortlessly in your slow cooker for a well-rounded, satisfying meal.
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Why you’ll love this recipe
- It’s seasonal: This slow cooker ratatouille with white beans is tailor-made for summer trips to the farmer’s market. All the in-season vegetables blend together perfectly in this vibrant dish.
- But it’s also good year-round: Yes, this seems like the exact opposite of seasonal BUT even if it’s not summer, you’ll still be able to find most of the produce you’ll need year-round in well-stocked grocery stores. And the cozy warmth of this dish will brighten up any table in the colder months. (If you do want to use in-season produce in the fall or winter, check out this fall harvest ratatouille instead.)
- It’s so good for you: The ingredient list is a lineup of plant kingdom all-stars. You’ll get a variety of vitamins and minerals, along with extra protein from the white beans. Plus, with no added fat or oil, you can enjoy this healthy dish guilt-free.
Ingredients
Not pictured: Water and freshly cracked black pepper.
- Eggplant: Eggplants are nutrient-dense and are especially rich in anthocyanins, which have antioxidant properties that protect against cellular damage.
- Kosher salt: For salting the eggplant to reduce moisture and bitterness before adding it to the slow cooker. If you are especially mindful of sodium intake for heart health or other reasons, skipping this step is perfectly fine, but you may want to adjust some of the seasonings to balance the flavor.
- Water: For cooking the onion and garlic in the skillet.
- Red onion: Red onions are higher in quercetin (which has antioxidant and anti-inflammatory benefits) than yellow and white onions, but yellow and white onions work equally well in this recipe.
- Garlic: Always a great flavor booster, garlic also helps maintain healthy blood pressure and supports the immune system.
- Yellow squash: Also referred to as summer squash. Yellow squash is an excellent source of vitamins and minerals, including vitamins A, B6, and C, as well as folate, magnesium, and potassium.
- Zucchini: Zucchini is low in calories and high in fiber, making it a good choice for anyone watching their calorie intake. Its health benefits also include supporting immunity and protecting vision.
- Bell peppers: I used red and yellow bell peppers for color and variety. Feel free to use whatever is available to you; green bell peppers are a great substitute.
- Canned diced tomatoes: I always keep a few cans of diced tomatoes in my pantry because they are so convenient for soups and stews. Tomatoes are antioxidant-rich and work particularly well in rustic dishes like this one. Don’t make the mistake of draining the tomatoes—the juice adds the perfect amount of brothiness.
- Tomato paste: For richness and depth of flavor.
- Canned cannellini beans: Feel free to substitute other white beans, such as great northern beans or navy beans. They all will add protein without compromising the flavor of the ratatouille.
- Herbes de Provence: An aromatic blend of dried herbs. Herbes de Provence typically includes thyme, savory, rosemary, marjoram, oregano, tarragon, and sometimes lavender (more common in the U.S.). If you can’t find herbes de Provence or don’t want to splurge on a whole jar of it, substitute 1½ teaspoons of any combination of the dried herbs on this list.
- Crushed red pepper: Adds a touch of spice.
- Freshly cracked black pepper: For flavor.
- Fresh basil leaves: Fresh basil leaves make such a bright, flavorful impact, I use them whenever I can, and they are especially good in this dish. Basil’s health benefits include antioxidant and antibacterial properties.
- Balsamic vinegar: To brighten up the flavor.
See recipe card for quantities.
Instructions
- Step 1: In a medium bowl, sprinkle the diced eggplant with the salt. Use your hands to toss the eggplant until the salt is evenly dispersed.
- Step 2: Place the salted eggplant in a colander over the sink and allow it to drain for at least 15 minutes.
- Step 3: In a medium nonstick skillet over medium heat, warm 2 tablespoons of water. Add the onion and cook for about 6 to 8 minutes, or until softened. Add another tablespoon of water at any point to prevent sticking.
- Step 4: Add the garlic to the skillet and cook for 30 seconds to 1 minute, until fragrant.
- Step 5: Transfer the cooked onion and garlic to the slow cooker. Add the drained eggplant, yellow squash, zucchini, red bell pepper, yellow bell pepper, diced tomatoes with their juices, tomato paste, cannellini beans, herbes de Provence, crushed red pepper, and freshly cracked black pepper, to taste. Using your hands, gently stir the ingredients in the slow cooker to combine.
- Step 6: Cover the slow cooker with the lid and turn the knob to the Low heat setting for 5 hours.
- Step 7: After 5 hours, lift the lid. Stir in the basil leaves and 1 teaspoon of balsamic vinegar. Taste and add an additional ½ to 1 teaspoon of balsamic vinegar and/or black pepper, if desired.
- Step 8: Spoon the ratatouille into individual bowls and serve hot. Enjoy the slow cooker ratatouille with white beans as is or with a slice of crusty bread to soak up the broth.
Substitutions
This recipe is great because it is endlessly flexible. Feel free to adjust the suggested ingredients based on what you have on hand or what is available in your area. If you don’t have yellow squash, for instance, simply omit it or add more zucchini. Canned navy beans or great northern beans can also be substituted for the canned cannellini beans. Feel free to experiment—this recipe is very forgiving!
Equipment
- Cutting board
- Chef’s knife
- Medium bowl
- Colander
- Can opener
- Medium nonstick skillet
- Silicone spatula or spoon
- Measuring cups
- Measuring spoons
- Slow cooker
Storage
Store any leftovers in the fridge for 4 to 5 days. Leftovers also will keep well in the freezer for approximately 2 months. When reheating, tossing in a few fresh basil leaves or adding a splash of balsamic vinegar works wonders in helping to “wake up” the flavor.
Top Tip
Because this recipe uses so many different vegetables and fruits (eggplant, yellow squash, zucchini, and bell peppers are technically fruits, even though they are treated as vegetables), cutting them all up can take a while! Make things easier by prepping on one day and cooking later in the week. Everything except the eggplant will keep well in the fridge for several days after being chopped. That way, when you’re ready to cook, the only thing you’ll have to cut up is the eggplant; the rest will be good to go!
FAQ
Ratatouille is a rustic vegetable stew that originated in the Provence region of France. It is traditionally made with an abundance of summer vegetables, including eggplant, zucchini, bell peppers, tomatoes, and onions.
Eggplant naturally holds a lot of moisture and has a slightly bitter taste. Salting and draining it reduces the bitterness and excess moisture. As a result, the flavor of the ratatouille will be well-balanced and not watered-down. If you are particularly mindful of your sodium intake (or are simply short on time), feel free to skip this step: the recipe will still turn out fine, but you may need to add additional seasoning to balance the flavor.
You can, but the flavor of the onion will be more pronounced and the onion may not be as soft. Cooking the onion and garlic first on the stovetop softens them and reduces the bitterness of the onion, giving it a subtly sweet flavor.
Try to resist the urge to lift the lid and check on things. If the lid has condensation on it, the slow cooker is doing its job and should be left alone. Lifting the lid causes heat to escape, lengthening the cook time.
Yes! It’s okay to leave it in for longer (I recommend no longer than 8 hours total cook time). The vegetables will be a bit mushier but will still taste good.
Related
Looking for other soup and stew recipes? Try these:
Slow Cooker Ratatouille with White Beans
Equipment
- cutting board
- chef's knife
- medium bowl
- colander
- can opener
- medium nonstick skillet
- silicone spatula or spoon
- measuring cups
- measuring spoons
- slow cooker
Ingredients
- 1 medium eggplant diced (approximately 1 pound)
- 1 teaspoon kosher salt
- 2 tablespoons water plus 1 to 2 additional tablespoons water, if needed to prevent sticking
- ⅓ cup red onion diced
- 4 garlic cloves minced
- 1 medium yellow squash diced
- 1 medium zucchini diced
- 1 red bell pepper membranes and seeds removed and diced
- 1 yellow bell pepper membranes and seeds removed and diced
- 1 14.5-ounce can diced tomatoes with their juices
- 1 tablespoon tomato paste
- 1 15-ounce can cannellini beans drained and rinsed
- 1½ teaspoons herbes de Provence
- ½ teaspoon crushed red pepper
- freshly cracked black pepper
- ½ cup fresh basil leaves loosely packed and gently torn
- 1 to 2 teaspoons balsamic vinegar
Instructions
- Prepare the eggplant: Place the diced eggplant in a medium bowl. Sprinkle it with the salt. Using your hands, toss the diced eggplant until it is evenly covered with the salt.
- Drain the eggplant: Place the salted eggplant in a colander over the sink. Allow it to drain for at least 15 minutes.
- Cook the onion: In a medium nonstick skillet over medium heat, warm 2 tablespoons of water. Add the diced onion to the skillet and cook for about 6 to 8 minutes, or until softened. Add 1 tablespoon of water at any point to prevent sticking.
- Cook the garlic: Add the garlic to the skillet and cook for 30 seconds to 1 minute, until fragrant.
- Transfer the onion and garlic: Transfer the onion and garlic to the slow cooker.
- Fill the slow cooker: Add to the slow cooker the drained eggplant, yellow squash, zucchini, red bell pepper, yellow bell pepper, diced tomatoes with their juices, tomato paste, cannellini beans, herbes de Provence, crushed red pepper, and freshly cracked black pepper, to taste. Stir well to combine. If your slow cooker is packed to the brim, it is easier to gently toss the ingredients with your hands instead of trying to stir with a spoon. (Don’t worry about filling your slow cooker close to capacity. As long as the lid is able to close, you’re good. The vegetables will get softer and cook down over time, taking up less space.)
- Cook: Cover with the lid. Set the slow cooker to the Low heat setting for 5 hours.
- Serve: After 5 hours, lift the lid. Stir in the basil leaves and 1 teaspoon of the balsamic vinegar. Taste and add an additional ½ to 1 teaspoon balsamic vinegar and/or black pepper, if desired. Serve hot. Enjoy as is or with a slice of crusty bread. Bon appetit!
