Slow cooker ratatouille

Nutrition and extra info

  • Freezable
  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

    • Nutrition: Per serving

  • kcal162
  • fat5g
  • saturates1g
  • carbs17g
  • sugars16g
  • fibre11g
  • protein6g
  • salt0.8g
  • Ingredients
  • Method

    • Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    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

    Aubergine

    oh-ber-geen

    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

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber,…

  • 3 mixed peppers, cut into 2cm pieces

    Pepper

    pep-iz

    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

    Tomato

    toe-mart-oh

    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

    Basil

    ba-zil

    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

    sow–er-doh

    Sourdough is a method of leavening bread, based on uncooked bread dough (known as ‘mother…

    • Method

    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.
       

    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.

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