Pronounced “rat-uh-TOO-ee,” the name of this dish isn’t just a movie about a culinary-oriented rat in Paris. It’s a traditional French stewed vegetables recipe. Things I love about this recipe: 1) it’s gluten-free, 2) it has virtually no fat, 3) it’s easy (crock pot!), and 4) it effortlessly incorporates a superfood (eggplant)! Serve with pasta, barley, rice, or mashed potatoes, and it’s a healthy, filling masterpiece.


1 small eggplant, peeled and cubed into 1/2″ pieces

2 bell peppers, seeded and chopped

1 medium onion, chopped

1 small package button mushrooms, cleaned and quartered

1 large zucchini, cubed into 1/2″ pieces

1 can diced fire roasted tomatoes (or just diced tomatoes)

1 can tomato sauce

4 cloves garlic, crushed (or 2 tbsp crushed/minced garlic)

1 1/2 tsp sea salt

3/4 tsp black pepper

1 tsp dried Italian seasonings

1 bunch fresh basil, roughly chopped

Olive oil for drizzling (optional)


In a strainer, toss cubed eggplant with 1/4 tsp salt; allow to sit for 15-20 minutes and, using your hand, apply pressure to the eggplant to press out remaining moisture. Toss eggplant, onion, bell peppers, mushrooms, garlic and seasonings in a crock pot. Add tomatoes and sauce; stir to combine. Cook on low for 4 hours and stir in zucchini; turn heat to high and cook an additional 90 minutes. Sprinkle basil on top and drizzle with olive oil (opt.) before serving.


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