Super Flavorful Slow Cooked Ratatouille with Quinoa
Need a fast, healthy, crowd-approved dish for a late winter Sunday brunch or din? Ratatouille is a one-pot ride to heaven! This French “peasant” dish is a favorite at our house, and now yours!
Ingredients
- Olive oil, as needed
- 1 large onion, diced small
- 1 large head garlic, about 6 large cloves, halved (or more!)
- 1 large eggplant, cubed
- 2-3 medium zucchinis
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 teaspoon smoked paprika
- Pinch salt and pepper, to taste
- 1 14-oz can chickpeas, organic
- 1 14-oz can fire-roasted tomatoes, organic
- 1/4 cup basil to finish
{Editors note: We love to toss a few vegan sausages in our ratatouille – as per this pic!}
Instructions
- Place your 5 qt slow cooker to your side.
- In a large pan, heat a little olive oil, and saute the onions and garlic until golden. Add to the slow
- cooker.
- Next, in more olive oil, saute the eggplant until warm but not fully cooked. You just want to give it a little color. Add to the slow cooker.
- Repeat with the zucchini.
- In the slow cooker, add the herbs and spices, tomatoes, and chickpeas.
- Cover, and cook for about 5 hours, or until fully cooked and tender. You can keep the slow cooker
- going for longer if it’s not dinner time yet.
- Before serving, taste for salt, and add thinly slices basil ribbons. Give it a stir, and serve with quinoa.
Joanna Steven is an Amazon best-selling author, Attachment Parenting coach, and single mama to 2 amazing boys. She has been bringing moms together through her many books, programs, and communities since 2008. Check out JoannaSteven.com for kid-friendly vegetarian recipes and attachment parenting inspiration.
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