Slow cooker ratatouille
Nutrition and extra info
Nutrition: Per serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Although it’s technically a fruit (a berry, to be exact), the aubergine is used as a…
The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber,…
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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.
Source: Read Full Article