Slow cooker ratatouille
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 1 red onionsliced
- 2 garlic cloves
- 2 large auberginescut into 1.5cm pieces
- 3 courgetteshalved and cut into 2cm pieces
- 3 mixed pepperscut into 2cm pieces
- 1 tbsp tomato purée
- 6 large ripe tomatoesroughly chopped
- small bunch of basilroughly chopped, plus a few extra leaves to serve
- few thyme sprigs
- 400g can plum tomatoes
- 1 tbsp red wine vinegar
- 1 tsp brown sugar
- sourdoughto serve (optional)
Nutrition: Per serving
- kcal162
- fat5glow
- saturates1g
- carbs17g
- sugars16g
- fibre11ghigh
- protein6g
- salt0.8g
Method
step 1
Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
step 2
Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.
