- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 large garlic cloves, chopped
- 2 large courgettes, diced (400g)
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 red and 1 yellow pepper, deseeded and roughly sliced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 large aubergine, sliced across length or width for maximum surface area
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp vegetable bouillon
- 15g fresh basil, chopped plus a few leaves
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 6 wholewheat lasagne sheets (105g)
- 125g vegetarian buffalo mozzarella, chopped
Heat the oil in a large non-stick pan and fry the onions and garlic for 5 mins, stirring frequently until softened. Tip in the courgettes, peppers and tomatoes with the tomato purée, bouillon and chopped basil. Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the veg once they start cooking.
Lay half the slices of aubergine in the base of the slow cooker and top with 2 sheets of lasagne. Add a third of the ratatouille mixture, then the remaining aubergine slices, 2 more lasagne sheets, then the remaining veg mix. Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.
Scatter the mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese, Scatter with basil and serve with a handful of rocket.