Mediterranean Meatball Ratatouille

READY IN: 6hrs 20mins
Recipe by bernrome

Measure and chop most of the ingredients the night before, and the next day it'll take you just a few minutes to have everything in the slow cooker. Before, when I didn't care for sausage, I would substitute ground beef. Also, if you don't like eggplant, you can increase the amount of mushrooms or zucchini. Update 8/16/07: I just made this using my new slow cooker, and I found it didn't require more than 4-5 hours on low to cook.

Top Review by ShannonM

I have been using this recipe for years and my entire family loves it. I often use frozen meatballs (Armour Italian or Butterball Turkey) in place of the bulk sausage to save time. Canned mushrooms also work well in a pinch. Just love this recipe!

Ingredients Nutrition


  1. Pour 1 tablespoon olive oil into 5-quart slow cooker.
  2. Shape sausage into 1-inch meatballs. Place half the meatballs in slow cooker.
  3. Add half the mushrooms, eggplant and zucchini.
  4. Top with onion, garlic, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
  5. Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
  6. Top with remaining 1 tablespoon olive oil.
  7. Cover; cook on low 6 to 7 hours.
  8. Stir in diced tomatoes and tomato paste.
  9. Cover; cook on low 15 minutes.
  10. Stir in basil and lemon; serve.

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