Slow Cooker Ratatouille with White Beans
Enjoy a rainbow of veggies with this easy, oil-free slow cooker ratatouille with white beans. This high-protein take on a beloved French classic comes together effortlessly in your slow cooker for a well-rounded, satisfying meal.
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!