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


  • 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)


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. 


  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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