- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 162
- Fat Content: 5g
- Saturated Fat Content: 1g
- Carbohydrate Content: 17g
- Sugar Content: 16g
- Fiber Content: 11g
- Protein Content: 6g
- Sodium Content: 0.8g
Slow cooker ratatouille
Ingredients
- olive-oil - 2 tbsp olive oil
- red-onion - 1 red onion, sliced
- garlic-clove - 2 garlic cloves
- aubergine - 2 large aubergines, cut into 1 1/2 cm pieces
- courgette - 3 courgettes, halved and cut into 2cm pieces
- pepper - 3 mixed peppers, cut into 2cm pieces
- tomato-puree - 1 tbsp tomato puree
- tomato - 6 large ripe tomatoes, roughly chopped
- basil - small bunch of basil, roughly chopped, plus a few extra leaves to serve
- thyme-sprigs - few thyme sprigs
- plum-tomatoes - 400g can plum tomatoes
- red-wine-vinegar - 1 tbsp red wine vinegar
- brown-sugar - 1 tsp brown sugar
- sourdough - sourdough, to serve (optional)
Instructions
- Heat the oil in a largefrying panand 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 puree, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
- Transfer to theslow cookerand 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.
Vegetarian comfort food recipe for 6 people, takes only 20 mins; recipe has olive oil, red onion, garlic clove, aubergine, courgette, pepper, tomato purée, tomato, basil, thyme sprigs, plum tomatoes, red wine vinegar, brown sugar and sourdough.
