Crockpot Ratatouille is a set-it-and-forget-it vegetable stew that’s healthy, flavorful, and perfect for busy weeknights or meal prep.

Scale

1 large eggplant, cubed

2 medium zucchini, chopped

1 large yellow onion, diced

2 bell peppers (any color), chopped

4 cloves garlic, minced

1 (28-oz) can crushed tomatoes

2 tbsp olive oil

1 tbsp dried herbes de Provence (or Italian seasoning)

Salt and black pepper to taste

Fresh basil for garnish (optional)

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1. Cube the eggplant and zucchini. Dice the onion and bell peppers. Mince the garlic.

2. Place crushed tomatoes in the crockpot. Layer all chopped vegetables and garlic on top.

3. Drizzle olive oil and sprinkle dried herbs, salt, and black pepper over everything. Stir gently.

4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until vegetables are tender.

5. Stir, taste, and adjust seasoning. Tear fresh basil over the top before serving.

Cool to room temperature before storing.

Store in an airtight container in the fridge up to 5 days.

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.