Confession: I don’t think I’ve ever eaten real ratatouille.

But for what it’s worth, whether or not this is recipe is authentic, it sure is delicious.

And it uses up all of the beautiful produce the last flickers of summer has to offer us: bell peppers, zucchini (or summer squash or patty pans), eggplant, onions, garlic, and tomatoes.

After a successful farmers market excursion last weekend, we knew we had to make it. And now it’s on repeat this weekend but my oldest is making it for us! It’s so easy that a 6-year-old can make it.

Actually my oldest daughter was the one who decided we should have it because she recognized the ingredients from the movie Ratatouille in which Remy, the little rat chef, makes the mean food critic ratatouille and saves the day. Before the restaurant was shut down, because rats.

But you see how nicely his is laid out? All thinly sliced and all the same size?

Ya, I’m sorry little rat chef, I definitely don’t have time for that.

Let’s call my version “rustic.”

Or just “easy.” Because that’s my jam.

Made even easier by the use of a slow cooker or Instant Pot so you don’t even have to worry about the thing and you can live your life enjoying the last few days of warm sunshine we’ll have this year.

Slow Cooker Ratatouille Serves 6

2 tsps olive oil
1 onion, diced
4 cloves of garlic, finely chopped
1 large or two small-medium eggplants, diced
2 medium zucchini (or summer squash or 6-8 patty pans), diced
2 bell peppers, diced
4 cups tomatoes, diced (roma, beefsteak, cherry, whatever you have)
1/2 cup fresh basil
1/2 tsp salt
1/2 tsp pepper
2 tbsps white balsamic vinegar (black works as well, it will just change the colour)
1 large 796 ml can (or two small ones) of chickpeas or three chicken breasts, diced

Sourdough bread or pasta, for serving

Directions

0.5) If you’re using a traditional slow cooker, you’ll have to brown everything in a pan first then add to your slow cooker. If you’re using an Instant Pot, use the sauté mode on low.
1.) In your chosen vessel, brown your onions in the oil.
2.) Once turning golden, add in the garlic and eggplant and cook until the eggplant is starting to brown. (At this point, if you’re using a pan, transfer everything to the slow cooker.) Add in the zucchini, the pepper, the tomato, vinegar, salt, pepper, the chickpeas or chicken, and basil.
3.) Do not add water. Do not.
4.) Set on low for 8 hours or on high for 4. Or 20 minutes on high pressure if you’re blasting it in the Instant Pot, but the flavours won’t be as melded as they would be if cooked all day, but it makes a great option for a fast weekday meal.
5.) Serve in bowls with toasted pieces of sourdough or on top of whole grain pasta for a real hearty dish.
6.) Enjoy while discussing what you’re looking most forward to about autumn.

I hope the return to school has been an easy transition for you all and that you are making the most of the last few days of summer we have left <3