- 4 garlic clove, 3 crushed, 1 left whole
- 400g can chopped tomato
- bunch oregano, leaves chopped
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- large pinch chilli flakes
- about 300g/11oz baby or normal aubergines, sliced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 courgette, sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- ½ large jar roasted red peppers
- 3 beef tomato, sliced
- bunch basil, torn (save a few leaves for sprinkling over)
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- small baguette, sliced and toasted
- 2 x 125g balls mozzarella, torn
- green salad, to serve
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Put the slow cooker onto the High or the browning setting and tip in the crushed garlic, canned tomatoes, half the oregano leaves, chilli and some seasoning. Cook, covered, while you chop the rest of the vegetables.
Tip out most of the sauce and start layering up half the vegetables and herbs with seasoning – the aubergines, courgettes, red peppers, tomatoes, basil and remaining oregano. Layer in half the bread, rubbed with the whole garlic clove, half the mozzarella and half the tipped-out tomato sauce. Repeat vegetable, herb and tomato sauce layers, followed by the bread and mozzarella. Push everything down well to compress, then cook on high for 5-6 hrs.
Flash under the grill before serving if you like (and your slow cooker pot is suitable), until golden and bubbling. Serve with the leftover basil leaves on top and a big salad on the side.