Slow Cooker Ratatouille with Fried Eggs
This hearty, rosemary-infused ratatouille makes a perfect cold-weather meal. The slow cooker does most of the work. You can absolutely make this without the eggs! It's delicious topped with cheese or fresh herbs and served with crusty bread.
This hearty, rosemary-infused ratatouille makes a perfect cold-weather meal. The slow cooker does most of the work. You can absolutely make this without the eggs! It's delicious topped with cheese or fresh herbs and served with crusty bread.
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 2 tablespoons kosher salt
- 6 large eggs
- 1/4 cup dry red wine
- 1 leaf
- chopped fresh basil
- 2 teaspoons minced fresh rosemary
- 1 eggplant (about 1 1/4 to 1 1/2 pounds, about 3/4-i
- 2 zucchini (diced into bite-sized cubes)
- 1 can whole tomatoes (28-ounce)
- 1 onion (cut into half-moons)
- 1 red bell pepper (seeded and diced into bite-sized
- 1 teaspoon dried italian seasoning (or dried thyme or dried
- 1/2 teaspoon dried basil (optional)
- Carbohydrate 1.71683291623039 g
- Cholesterol 423 mg
- Fat 14.2754054202908 g
- Fiber 0.199170831645311 g
- Protein 12.7473958332337 g
- Saturated Fat 3.70401516716628 g
- Serving Size 1 1 Serving (121g)
- Sodium 1352.55985245119 mg
- Sugar 1.51766208458508 g
- Trans Fat 1.7904440417618 g
- Calories 192 calories
Step-by-step
- Combine the eggplant and zucchini in a colander and sprinkle with salt. Let stand for 30 minutes.
- Pour the tomatoes into a strainer set over a bowl. Crush the tomatoes by hand and set aside to drain.
- Meanwhile, heat the olive oil in a large skillet. Add the onion and pepper and cook, stirring, until softened, about 5 minutes. Stir in the tomato paste and cook for 2 minutes more.
- Transfer the onion mixture to a slow cooker and add the crushed tomatoes (discard the liquid in the bowl), wine, bay leaf, rosemary, Italian seasoning, dried basil (if using), and pepper. Stir in the eggplant and zucchini.
- Cover and cook on high for 2 1/2 hours. Remove the cover and cook for 30 minutes to 1 hour more, until the ratatouille is thickened. Discard the bay leaf.
- Spray a non-stick skillet with cooking spray and heat over medium-high heat. Crack the eggs 2 or 3 at a time into the skillet and cook until the whites are set but the yolk is still runny.
- Top each serving of ratatouille with an egg and some chopped fresh basil.
My Simple Slow Cooker Ratatouille: A Weeknight Winner
As a busy working mom, finding time to cook delicious, healthy meals can feel like a Herculean task. Between work deadlines, school pick-ups, and managing a household, the last thing I want to do after a long day is spend hours in the kitchen. That’s why I’ve become obsessed with slow cookers. They’re my secret weapon for creating flavorful, satisfying meals with minimal effort. This Slow Cooker Ratatouille with Fried Eggs is a perfect example – it's a vibrant, flavorful dish that's surprisingly easy to make, even on the busiest of weeknights.
The beauty of this recipe lies in its simplicity. The slow cooker does the heavy lifting, allowing the vegetables to simmer gently, developing deep, rich flavors. The combination of eggplant, zucchini, tomatoes, onions, and peppers creates a symphony of textures and tastes. The rosemary and Italian seasoning add a touch of warmth and herbaceousness, complementing the sweetness of the vegetables perfectly. And the fried eggs? They're the perfect finishing touch, adding a creamy richness that elevates the dish to a whole new level. But even without them, this ratatouille stands on its own two feet – a testament to the magic of slow cooking.
I often serve this ratatouille with a side of crusty bread for dipping – it's the perfect way to soak up all the delicious juices. Sometimes I’ll sprinkle some grated Parmesan cheese over the top for an extra layer of flavor. It’s so versatile; it can be served as a light lunch, a hearty side dish, or even the star of a comforting dinner. Leftovers are just as delicious the next day, which is a huge bonus for a busy weeknight meal. This recipe has become a staple in my kitchen, a testament to the fact that healthy, delicious food doesn’t have to be complicated or time-consuming.
Why this recipe works:
- Minimal prep time: Chopping vegetables is the most time-consuming part, but once that’s done, the slow cooker takes over.
- Hands-off cooking: Simply toss everything into the slow cooker, set it, and forget it until dinner time.
- Healthy and delicious: Packed with vegetables, this recipe is a nutritious and flavorful meal.
- Versatile: Serve it as is, with bread, cheese, or even a dollop of Greek yogurt.
- Make-ahead friendly: Prepare the ratatouille ahead of time and reheat for an even quicker weeknight meal.
This Slow Cooker Ratatouille with Fried Eggs is more than just a recipe; it's a testament to the power of simple ingredients and smart cooking techniques. It’s a perfect example of how to create delicious and healthy meals even when time is tight, allowing you to enjoy the flavors of home-cooked food without sacrificing your precious time.
I encourage you to try this recipe and see for yourself how easy and delicious it is. Whether you're a seasoned cook or a kitchen novice, this recipe is sure to become a new favorite in your home. The comforting warmth of the ratatouille, paired with the perfect runny yolk of the fried egg, creates a truly unforgettable meal. Enjoy!
