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Slow Cooker Rustic Ratatouille with White Beans

Name: Slow Cooker Rustic Ratatouille with White Beans
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6 servings
Cuisine: French-Inspired
Ingredients: 1 medium eggplant, diced (about 3 cups); 2 medium zucchini, sliced into half-moons; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 2 cups canned diced tomatoes with juice; 1 1/2 cups cooked or canned white beans (cannellini or great northern), drained and rinsed; 1/4 cup dry white wine (optional); 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon dried rosemary; 1 bay leaf; 1/2 teaspoon smoked paprika; 1/2 cup vegetable broth or water; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; Fresh basil leaves, chopped (for garnish); Fresh parsley, chopped (for garnish)

By PanPotPlates Editorial TeamPublished Apr 16, 2026 | Updated May 11, 2026

French-Inspired 375 mins slowcookeronepotglutenfreedairyfreeeasybudget-friendlymealprepcomfortfoodseasonal

Slow Cooker Rustic Ratatouille with White Beans is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 360 min

Total 375 min

Servings 6

Difficulty easy

Cuisine French-Inspired

Ingredients

Servings 6

1 medium eggplant, diced (about 3 cups)
2 medium zucchini, sliced into half-moons
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium yellow onion, chopped
4 cloves garlic, minced
2 cups canned diced tomatoes with juice
1 1/2 cups cooked or canned white beans (cannellini or great northern), drained and rinsed
1/4 cup dry white wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon smoked paprika
1/2 cup vegetable broth or water
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Fresh basil leaves, chopped (for garnish)
Fresh parsley, chopped (for garnish)

Ingredients for Slow Cooker Rustic Ratatouille with White Beans

Instructions

Prepare all vegetables: dice the eggplant, slice the zucchini into half-moons, dice the bell peppers, and chop the onion and garlic.
In a large mixing bowl, combine the eggplant, zucchini, red and yellow bell peppers, onion, and garlic.
Add the canned diced tomatoes with their juice, tomato paste, white beans, and vegetable broth (or water) to the bowl.
Sprinkle in the dried thyme, oregano, rosemary, smoked paprika, and add the bay leaf. Season with salt and freshly ground black pepper to taste.
If using, pour in the dry white wine and drizzle the olive oil over the mixture. Toss gently to combine all ingredients evenly.
Transfer the vegetable and bean mixture into the slow cooker crock, spreading it out evenly.
Cover and cook on low for 6 hours or on high for 3 to 4 hours until vegetables are tender and the flavors have melded beautifully.
About 30 minutes before serving, remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with fresh chopped basil and parsley. Enjoy alongside crusty bread or over cooked grains like rice or quinoa, if desired.
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.