Saturday, April 4th, 2020

Slow Cooked Ratatouille with Quinoa {Vegan, Gluten Free, Paleo}

Published on February 23, 2020 by   ·   6 Comments Pin It

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!


  • 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
  • 14-oz can chickpeas, organic
  • 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!}

Super Flavorful Slow Cooked Ratatouille with Quinoa

Super Flavorful Slow Cooked Ratatouille with Quinoa


  1. Place your 5 qt slow cooker to your side.
  2. In a large pan, heat a little olive oil, and saute the onions and garlic until golden. Add to the slow
  3. cooker.
  4. 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.
  5. Repeat with the zucchini.
  6. In the slow cooker, add the herbs and spices, tomatoes, and chickpeas.
  7. Cover, and cook for about 5 hours, or until fully cooked and tender. You can keep the slow cooker
  8. going for longer if it’s not dinner time yet.
  9. Before serving, taste for salt, and add thinly slices basil ribbons. Give it a stir, and serve with quinoa.

Image via Sanket Shah

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 for kid-friendly vegetarian recipes and attachment parenting inspiration.

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