Ratatouille is a dish traditionally made from zucchini, eggplant, and tomatoes making it the perfect end-of-summer dish to highlight warm-weather produce!

The past couple of months have had me living with a kitchen spread throughout the entire house.

You see, we started a kitchen renovation project (and by we I mean the contractor, painters, and several other workers we hired to do the actual work) that involved a couple of new cabinets, lots of paint, and knocking out a wall.

That meant emptying out cabinets and drawers and for the most part keeping all things out of the kitchen that need to be in the kitchen.

When I came home to make dinner each night, I would literally be popping in and out of several rooms and going up and down stairs to get the right blends of spices, oils, vinegars, and any kitchen tools that I needed.

I quickly realized that I was going to need a better plan…and the slow cooker became my savior!

We still have produce coming from our wonderful summer garden (tomatoes and zucchini to be exact) and I needed a way to use a lot of it!

I’ve made zoodles, zucchini bread, zucchini pancakes, zucchini brownies, zucchini muffins, roasted the veggies, canned tomato sauce, included tomatoes in lunch and dinner almost every day…and we are still up to our ears!

I then remembered a slow cooker ratatouille that I made for the first time years ago, and I still make now.  This year, my slow cooker ratatouille was a life saver!

Not only was I able to use up a good amount of my summer produce, but I was also able to pop this meal in the slow cooker so dinner was ready when I got home and I didn’t have to worry about literally running all over the house to find all of the ingredients I needed.

I updated the recipe from the original to make it FODMAP-friendly by removing the onions and garlic and substituting with chives.

The dish is just as great as the first rendition!

If you are looking for the perfect transition recipe for end of summer and beginning of fall, this is it.  It’s warm and comforting, but full of seasonal produce.

The flavors in this dish are wonderful when served the first time, but if you allow the dish to sit in the fridge overnight to serve the next day that is when the flavors TRULY shine!

For serving, we have enjoyed it with a side salad and a slice of cornbread or with baked/grilled chicken for added protein.  If you have leftovers, I recommend reheating and serving the same way as the original!

Slow Cooker Ratatouille

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• Author: Tara | Treble in the Kitchen
• Total Time: 6 hours 5 mins
• Yield: 4 servings 1x

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Ingredients

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• 1 eggplant, chopped
• 1 bell pepper, chopped
• 4 tomatoes, chopped
• 1/2 cup chopped chives (fresh) or 1/4 cup freeze-dried chives
• 2 zucchini or 1 large zucchini, chopped
• 6 oz tomato paste
• 2 Tbsp extra virgin olive oil
• 1 tsp Italian seasoning*
• 2 tsp sea salt
• 1 tsp black pepper

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Instructions

1. Wash and chop all vegetables.
2. Dump all ingredients into the base of a slow cooker.
3. Cover and cook on low for 6-8 hours or cook on high for 3-4 hours.

Notes

*For low FODMAP, make sure this does not contain onion or garlic.

The ingredients in this recipe are served in low FODMAP portions according to the Monash University app, but the recipe has not been tested for FODMAP content.

• Prep Time: 5 mins
• Cook Time: 6 hours
• Category: low fodmap, gluten free, dairy free, vegan, vegetarian, whole 30, paleo

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 155
• Sugar: 13g
• Sodium: 935mg
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg

Question of the Day:

• Have you ever lived through a renovation project?! Share your stories!
• What is your favorite thing to make in the slow cooker?