Posts tagged ‘ratatouille’

December 7, 2010

Ratatouille isn’t just a Disney movie with a cute rat in a chef hat.

But it did get us thinking… If a little rat can make such a dish, why can’t I? So tonight…we did!

It really is that easy, especially when you talk your pal, the Crock Pot, into helping out. (Note: It’s easiest to talk Crocky into it when he knows that there will be wine involved, and for this recipe, there is). Traditionally this dish is cooked over the stove, but for those days when you just want to throw things in a pot and let someone else do all the work, the Crock Pot is the way to go.

Here’s your shopping list:

Eggplant                                                                Garlic

(2) Zucchini                                                            (2) Cans of Diced Tomatoes

Yellow Crookneck Squash                                      Olive Oil

Onion                                                                     White Wine

Green Bell Pepper                                                   Salt & Pepper

Swiss Cheese (we subbed in Gruyere since it was in the fridge)

Dried Herbs/Seasonings: Oregano, Basil, Thyme, Rosemary, Red Pepper Flakes

Ready to go!


First, we cubed a mid-sized eggplant (skin and all), two zucchini, a large yellow crookneck squash, a large onion, a green bell pepper, and minced 4-5 cloves of garlic. Drizzle the bottom of the crock pot with olive oil and add in the mixture of chopped veggies along with two (15 oz) cans of diced tomatoes. Add a hardy pinch of the following seasonings: salt, pepper, oregano, basil, thyme, rosemary, and red pepper flakes (do so according to your desired level of spice). Once everything is combined, its time to add in some wine, about 1/2-3/4 cup. By using a sweet white wine we cut out the (1 Tbls) sugar that other recipes called for and got the same great flavor.

Now, time for the waiting game. Turn your Crockpot on low and let the flavors marry for 7-9 hours…

…Or, if you are like us and just know that you won’t be able to hold out for that long, you can cook on low for 4 hours and kick it up to High for 1-2 hours. Hey, we all have our weaknesses, so no judgments if you decide to take the short route.

Ready to eat!

Lastly, shred ½ cup of Gruyere or Swiss cheese and mix into the Ratatouille. Serve over your favorite pasta or by itself, it will be delightful either way! Garnish with fresh chopped flat leaf parsley and a sprinkle of cheese. After trying both the stove and the Crockpot recipes, we truly found the Crockpot version of Ratatouille to be the most delicious.

Yum... Enjoy!

From the Little Yellow Kitchen