Slow cooker ratatouille
- Preparation and cooking time
- Serves 6
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
- 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)
- 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.
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.