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

Prep:10 mins
Cook:6 hrs 20 mins

Serves 6
Easy

Nutrition per serving

kcal 162
fat 5g
saturates 1g
carbs 17g
sugars 16g
fibre 11g
protein 6g
salt 0.8g

Ingredients

2 tbsp olive oil
1 red onion, sliced
2 garlic cloves
2 large aubergines, cut into 1½ cm 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)

Tip

Use up leftovers

Reheat any leftover ratatouille, adding a little brown sugar and red wine vinegar to give it a sweet and sour taste. Leave to cool, then roughly chop and use as a relish for sandwiches, or to serve with grilled meat or fish. Will keep in the fridge for up to five days.

Method

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.