Slow-Cooker Ratatouille with White Beans

Slow-Cooker Ratatouille with White Beans
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Create-Your-Plate Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

This diabetes-friendly version of ratatouille incorporates white beans to up the protein. While you may find that it’s traditionally cooked on a stovetop, this modern-day version allows you to use a slow cooker—so you can press a button and go about your day.

Complete Your Plate: Serve with a simpe Side Greek Salad with Red Wine Vinaigrette for a low-carb, veggie-packed plant-based meal.

Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND


  • Prep time
    15 min
  • Cook time
    6 hr
  • Servings
    6 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 180

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 230mg
  • Total Carbohydrate 30g
    • Dietary Fiber 10g
    • Total Sugars 8g
    • Added Sugars 0g
  • Protein 10g
  • Potassium 970mg
  • Phosphorus 225mg

Choices/Exchanges: 1 Starch, 3 Nonstarchy vegetable, 1 Lean protein



  • olive oil
    1 tbsp
  • low-sodium great northern or cannellini beans (drained and rinsed)
    2 (15-oz) cans
  • no-added-salt fire-roasted diced tomatoes
    1 (14.5-oz) can
  • low-sodium tomato sauce
    1 cup
  • low sodium vegetable broth
    1 1/2 cup
  • eggplant (diced with skin on)
    1/2 med
  • shredded green cabbage
    2 cup
  • red bell pepper (sliced into 1-inch strips)
  • garlic (minced)
    3 clove
  • Apple Cider Vinegar
    2 tbsp
  • dried oregano
    1 tsp
  • bay leaves
  • salt
    1/4 tsp plus 1/8 tsp
  • black pepper
    1/4 tsp


  1. Brush the inside of the slow cooker with the olive oil. Add the remaining ingredients to the slow cooker; stir to combine.

  2. Cover and cook on low for 6 hours, until the vegetables and beans soften. Remove and discard the bay leaves before serving.