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Slow Cooker Cherry Tomato Ratatouille

  • Prep Time: 30 minutes
  • Cook Time: 7 hours and 10 minutes (includes resting times)
  • Servings: 8
  • Course: Main Dish

Craving a hearty vegetarian meal that’s full of flavor and good for you, too? This Slow Cooker Cherry Tomato Ratatouille recipe is sure to hit the spot.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Use a Reynolds® Slow Cooker Liner for easy cleanup in 8 seconds or less, guaranteed. No soaking or scrubbing required.


  • 2 medium yellow squash, cut into large dice (about 1 1/2 pounds)
  • 1 medium eggplant, cut into large dice (about 12 ounces)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 pints red cherry tomatoes, halved
  • 2 cloves garlic, sliced
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 large red bell pepper, cut into large dice
  • 1/2 small yellow onion, diced
  • 5 tablespoons all-purpose flour
  • Couscous, for serving
  • 1/2 cup pesto, for serving
  • Reynolds® Slow Cooker Liner


Step 1

Toss the squash and eggplant in a colander with 2 teaspoons salt until well coated. Let sit for 30 minutes to draw out the moisture.

Step 2

Place a Reynolds® Slow Cooker Liner in the insert of a 6- to 8-quart slow cooker. Press it as flat as possible against the bottom and sides. Fold the liner over the top.

Step 3

Press the eggplant and squash with paper towels to remove all moisture. Add them to the slow cooker.

Step 4

Add the tomatoes, garlic, thyme, bay leaf, bell peppers and


Step 5

Sprinkle the flour over the vegetables, add salt and black

pepper and toss to coat thoroughly.

Step 6

Cover and cook on high until the vegetables are tender, about 6 hours. Let sit for 10 minutes before serving.

Step 7

Remove the thyme sprigs and bay leaf to serve.

Step 8

Divide the couscous among bowls, and spoon the ratatouille over the couscous.

Step 9

Dollop 1 tablespoon of pesto over each portion.

Step 10

Serve warm or at room temperature.

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