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Bring the taste and smell of this popular, traditional French Provençal stewed vegetable dish to your kitchen when you slow cook this fabulous combination of vegetables.


  • Prep Time: Less than 30 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Side Dish
  • Serving Size: Serves 8-12
Ingredient Description:
2 large eggplant, peeled and cut into 1-in. dice
sea salt
2 Tbsp. olive oil
3 c. onion, medium dice
1/2 tsp. freshly ground black pepper
5 cloves garlic, pureed
3 Tbsp. tomato paste
3 c. fresh plum tomatoes, diced (approx. 6 tomatoes)
3 c. plum tomatoes in can, coarsely chopped with juice
2 c. red bell pepper, seeded and cut into 1-in. dice
1 c. yellow bell pepper, seeded and cut into 1-in. dice
3 c. green zucchini, diced
2 c. yellow zucchini, diced
3 Tbsp. dried thyme
3 Tbsp. fresh basil, chopped

  1. Sprinkle eggplant with salt and let stand in a colander to drain for 30 - 60 minutes.  Press out excess moisture.  Rinse the eggplant with water and pat dry with paper towels.
  2. Heat a 12-in. omelette pan over medium heat until rim is hot to the touch.  Add olive oil and heat for another minute. 
  3. Sauté onions until soft.  Add black pepper and garlic and continue to cook for anther minute. 
  4. Transfer onion/garlic mixture to the slow cooker crock.  Add tomato paste, eggplant, fresh and canned tomatoes with juice, bell peppers, zucchini, dried thyme and 1/2 tsp. salt.  Mix well. 
  5. Cover and cook for 3 hours using the Auto setting or cook for 2 hours on High and 1 hour on Low.  The vegetables should be tender, but still hold their shape. 
  6. Stir in fresh basil.  Serve hot, at room temperature, or chilled.