Name: Slow cooker ratatouille
Prep time: 10 min
Cook time: 6 h 20 min
Total time: 6 h 30 min
Yield: 6
Ingredients: 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)

Slow cooker ratatouille

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

6 hr 30 min total 10 min prep 6 hr 20 min cook 6 162 cal

Instructions

Tap a step to mark it done

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.