Slow-Cooker Ratatouille

From Cook's Country | August/September 2013

Why this recipe works:

The slow cooker is tailor-made for long-cooked stews, but this Provençal dish is chock-full of watery vegetables, and the cooker doesn’t allow for any evaporation—a recipe for bland, runny ratatouille. Draining the canned tomatoes was a good start, and adding some flour at the outset helps,… read more

The slow cooker is tailor-made for long-cooked stews, but this Provençal dish is chock-full of watery vegetables, and the cooker doesn’t allow for any evaporation—a recipe for bland, runny ratatouille. Draining the canned tomatoes was a good start, and adding some flour at the outset helps, too. In the end, tossing the chopped vegetables with olive oil and a little sugar and broiling them before they go into the slow cooker not only adds flavorful browning but also drives off moisture, creating a stewy—not soupy—dish. Garlic and herbes de Provence season the ratatouille as it cooks, and Parmesan cheese and fresh basil finish it off.

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Serves 8 to 10

Herbes de Provence is a French blend that usually includes rosemary, marjoram, thyme, lavender, and fennel. If you can’t find it, you can use 1 teaspoon each of dried rosemary and dried thyme.

Ingredients

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