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Mediterranean Eggplant and Zucchini Ratatouille Stew
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 large eggplant, diced
  • 2 medium zucchinis, sliced into rounds
  • 1 red bell pepper, chopped
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves, for garnish

Instructions
 

  • Place the diced eggplant, zucchini rounds, chopped bell pepper, diced onion, and minced garlic into the slow cooker.
  • Add the diced tomatoes with their juices and the drained chickpeas.
  • Drizzle in the olive oil, then sprinkle the oregano, dried basil, salt, and black pepper over the top.
  • Stir gently to combine all ingredients evenly.
  • Cover and cook on low for 6 to 7 hours, until the eggplant is very tender.
  • Ladle into bowls and top each serving with a few fresh basil leaves.

Notes

Stir the stew once halfway through cooking if you are nearby, which helps the herbs distribute evenly without breaking up the vegetables too much. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of water to loosen the sauce. Skip the chickpeas if you prefer a lighter vegetable-only version, or swap in white beans for a similar texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board