This easy Slow Cooker Moroccan Ratatouille is a delicious, nutritious, and hearty meal that’s perfect for a cozy dinner. Packed with tender vegetables, aromatic spices, and creamy yoghurt, it’s simple to prepare and customizable with common ingredients like olives and mint. Ideal for served over couscous or rice for a complete meal.

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Recipe Ingredients

• 80 ml (2½ fl oz/1/3 cup) olive oil
• 2 large red onions, cut into 2 cm (¾ inch) chunks
• 2 eggplants (aubergines), about 450 g (1 lb) each, cut into 2.5 cm (1 inch) chunks
• 2 large red bell peppers (capsicums), seeds and membranes discarded, cut into 2.5 cm (1 inch) pieces
• 2 tablespoons Moroccan spice mix
• 2 x 400 g (14 oz) tins of chopped tomatoes
• 2 tablespoons tomato paste (concentrated purée)
• 400 g (14 oz) tin chickpeas, drained and rinsed
• 750 g (1 lb 10 oz) butternut squash (pumpkin), peeled, seeded, and cut into 3 cm (1¼ inch) chunks
• 2 tablespoons lemon juice
• 2½ teaspoons honey
• 110 g (3¾ oz/2/3 cup) pimento-stuffed green olives (optional)
• 2 tablespoons chopped coriander (cilantro) leaves (optional)
• 250 g (9 oz/1 cup) Greek-style yoghurt
• 1 tablespoon chopped mint
• Steamed couscous or rice, harissa, and coriander sprigs to serve

How To Make Slow Cooker Moroccan Ratatouille

1. Prepare Vegetables: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the onion and cook for 4 minutes, tossing occasionally, until softened. Transfer to the slow cooker.
2. Cook Eggplant: Heat another tablespoon of oil in the pan. Fry the eggplant in two batches for 2 minutes on each side until slightly softened and lightly golden. Add to the slow cooker.
3. Cook Bell Peppers: Heat another tablespoon of oil in the pan. Add the capsicum (bell peppers) and cook for 3–4 minutes, stirring often, until softened and browned. Stir in the Moroccan spice mix and cook for 30 seconds until aromatic. Add one tin of chopped tomatoes and stir to loosen any bits stuck in the pan. Transfer to the slow cooker.
4. Add Remaining Ingredients: To the slow cooker, add the second tin of tomatoes, tomato paste, and chickpeas. Stir to combine. Arrange the pumpkin on top, cover, and cook on low for 4 hours, until the vegetables are very tender but still holding their shape.
5. Add Flavor: Stir in the lemon juice, honey, olives, and coriander leaves (if using). Season to taste with salt and pepper.
6. Serve: Combine the yoghurt and mint. Serve the ratatouille over steamed couscous or rice, with minted yoghurt, harissa, and coriander sprigs on the side for those who prefer a bit of heat.

Recipe Tips

• Use Fresh Spices: For the best flavor, use a freshly ground Moroccan spice mix. It will make a big difference in the aroma and taste of your dish.
• Don’t Overcook the Vegetables: Make sure the vegetables are tender but still hold their shape. Overcooking can make them mushy, which affects their texture.
• Layer the Pumpkin: Place the pumpkin on top of the other ingredients in the slow cooker to ensure it cooks evenly and doesn’t get too soft.
• Adjust Seasoning: Taste the ratatouille before serving and adjust the salt and pepper to your liking. Adding more lemon juice or honey can balance the flavors if needed.
• Add Olives and Coriander Last: Stir the olives and coriander in at the end to preserve their flavor and texture. They’re meant to add a fresh, vibrant touch to the dish.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Moroccan Lamb
• Slow Cooker Mild Southern Indian Vegetable Curry
• Slow Cooker Mexican Quinoa Stuffed Peppers