- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, sliced
- 2 garlic cloves
- 2 large aubergines, cut into 1½ cm pieces
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 3 courgettes, halved and cut into 2cm pieces
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3 mixed peppers, cut into 2cm pieces
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 tbsp tomato purée
- 6 large ripe tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- small bunch of basil, roughly chopped, plus a few extra leaves to serve
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- few thyme sprigs
- 400g can plum tomatoes
- 1 tbsp red wine vinegar
- 1 tsp brown sugar
- sourdough, to serve (optional)
Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…
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.
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 leftoversReheat 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.