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Slow cooker ratatouille

Slow cooker ratatouille served in a casserole dish

Slow cooker ratatouille

Name: Slow cooker ratatouille
Prep time: 10 min
Cook time: 6 h 20 min
Total time: 6 h 30 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 red onion sliced; 2 garlic cloves; 2 large aubergines cut into 1.5cm pieces; 3 courgettes halved and cut into 2cm pieces; 3 mixed peppers cut into 2cm pieces; 1 tbsp tomato purée; 6 large ripe tomatoes roughly chopped; small bunch of basil roughly chopped, plus a few extra leaves to serve; few thyme sprigs; 400g can plum tomatoes; 1 tbsp red wine vinegar; 1 tsp brown sugar; sourdough to serve (optional)

Liberty Mendez

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Serves 6

Easy

Prep: 10 mins

Cook: 6 hrs and 20 mins

A star rating of 4.3 out of 5.42 ratingsRate

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Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you’re busy. Packed with nutrients, it also delivers four of your 5-a-day

Freezable

Dairy-free

Egg-free

Healthy

Nut-free

Vegan

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Simple sourdough

A star rating of 4.3 out of 5.46 ratings

Slow cooker aubergines

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 red onion

sliced
2 garlic cloves
2 large aubergines

cut into 1.5cm pieces
3 courgettes

halved and cut into 2cm pieces
3 mixed peppers

cut into 2cm pieces
1 tbsp tomato purée
6 large ripe tomatoes

roughly chopped
small bunch of basil

roughly chopped, plus a few extra leaves to serve
few thyme sprigs
400g can plum tomatoes
1 tbsp red wine vinegar
1 tsp brown sugar
sourdough

to serve (optional)

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Nutrition: Per serving

kcal162
fat5g

low
saturates1g
carbs17g
sugars16g
fibre11g

high
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.

RECIPE TIPS

USE UP LEFTOVERS

Reheat any leftover ratatouille, adding a little brown sugar and red wine vinegar to give it a sweet and sour taste. Leave to cool, then roughly chop and use as a relish for sandwiches, or to serve with grilled meat or fish. Will keep in the fridge for up to five days.

Recipe from Good Food magazine, October 2019

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A star rating of 4.3 out of 5.42 ratings

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