Quick and Easy Ratatouille Recipe: How to Make Slow Cooker Ratatouille in 5 Steps

There are two schools of thought when it comes time to making ratatouille. The first states each ingredient should be cooked separately to maintain its identity within the finished dish. The second states the spirit of ratatouille needn’t be so fussy.

Ratatouille is meant to be approachable and utilitarian, but in French cuisine, there’s always room for finesse. (For example, you can add a touch of crushed red pepper flakes for a kick or elevate the herb mixture with oregano.) Whatever school you subscribe to, pick from the following:

• You can slice your vegetables thin with a mandolin, then layer them in alternating slices in a baking dish filled with fresh tomato sauce (as seen, of course, in the Pixar movie of the same name).
• You can rough-chop the vegetables and cook and season each ingredient separately before sauteing them together at the end.
• Or, you can cook all the vegetables in one pot, seasoning in stages.

Though it can be a stellar side dish, ratatouille is best served as the star of the show, with a hunk of crusty bread on the side—or topped with a runny fried egg if you’re gluten-free—and a bottle of red wine nearby. Ratatouille is also an ideal vegetarian or vegan main dish; serve it over a bed of quinoa for a hearty meal.

Ratatouille only gets better the next day, when all of its flavors have mingled completely. It can be made in advance, and stored in the refrigerator in an airtight container then brought to room temperature for creative meals throughout the week: take breakfast to the next level with a dollop of soft goat cheese, or toss with pasta for an easy sauce.

If using a crock-pot, sauté just the onions first until golden to ensure a deep flavor running through the stew.

1. 1. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add the onions, season with salt, and cook, stirring occasionally and adjusting the heat as needed until completely softened and light golden-brown, about 30 minutes. Meanwhile, prepare the rest of the vegetables.
2. 2. Place prepped vegetables in the insert of a 6-quart or larger slow cooker. Finely chop the garlic and add.
3. 3. When the onions are ready, add ½ tbsp tomato paste to the pan and stir to coat. Transfer the onion mixture to the slow cooker, then add 2 tbsp extra virgin olive oil and 1/2 tsp salt. Stir to coat all the vegetables.
4. 4. Cover the slow cooker and cook until the vegetables are extremely soft and tender, 4 hours on high or 5 to 6 hours on low.
5. 5. Stir in the basil, and season to taste.