Last Updated on May 7, 2021 by Ellen Christian
This is one of our favorite healthy slowcooker meals! Try my Ratatouille Vegetable Stew today and see why it’s a favorite of mine.
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Dinner-time is the craziest time of the day at my house. It’s probably that way at your house, too. My son needs to be picked up after wrestling practice from school. My daughter is done with college and often needs a ride home.
I’m trying to finish up any work I didn’t finish during the day, start dinner, set the table, figure out if I remembered to check the laundry, and a dozen other things that most busy women deal with.
Ratatouille Vegetable Stew
There are a lot of challenges when it comes to caregiving. Marty is disabled and has diabetes. His meals should be on a fairly strict schedule to coincide with when he takes his medication.
It’s not good for him to take his medication without food so having a healthy dinner on the table on time is something I try to do. Because dinner time is so hectic, healthy slow cooker meals are often the solution.
With me following the Paleo diet, Sarah being gluten intolerant and Marty being diabetic, coming up with a meal everyone can enjoy can be a challenge.
Ratatouille is a healthy vegetable stew that everyone in the family can enjoy. For those families that need meat at every meal, you can add crumbled cooked sausage to the stew or bake a chicken breast to have with it. Sprinkle the hot stew liberally with crumbled feta cheese.
Healthy slowcooker meals
Caring for your family can definitely be a challenge some days. I’m trying to keep a list of easy meals for caregivers on hand to refer to when I need them. I find that healthy slowcooker meals are the easiest for me to manage, but there are also freezer recipes that work for busy nights as well.
Balancing caregiving and my other responsibilities can be a challenge, but it’s definitely worth it. It just takes a little bit of organization and planning ahead.
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- 1 large eggplant, chopped and peeled
- 1 yellow onion, chopped
- 2 green peppers, seeded and cut into pieces
- 1 can of tomatoes, diced or stewed (14.5 oz)
- 1 tbsp minced garlic
- 1/2 cup extra virgin olive oil
- 2 small zucchini or yellow summer squash, chopped
- 2 tbsp fresh basil, chopped
- salt and pepper to taste
- Put the eggplant in a colander and sprinkle it with salt so the moisture is removed and drains away. Press out any extra moisture.
- Put the eggplant, onion, peppers, tomatoes and garlic in the slow cooker. Pour the olive oil over the top and stir. Cook on high for 1 1/2 hours or low for 2 to 3.
- Stir in the zucchini. Cover and cook on high for another 1 1/2 hours on high or 2 to 3 hours on low.
- minutes before it is done, add the fresh basil and the salt and pepper.
- Serve with crumbled feta cheese or sour cream if desired.
Serving Size:1 cup
Amount Per Serving: Calories: 367Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 282mgCarbohydrates: 30gFiber: 8gSugar: 13gProtein: 5g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.