Slow cooker ratatouille

5-a-day fibre healthy low fat ratatouille slow cooker stew vegan vitamin c

N/A

Source

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)

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.