Slow Cooker Ratatouille

Source: BBC Food

Tags:  main ,  slow cooker ,  vegetarian

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Ingredients

  • 6 tbsp olive oil
  • 1 aubergine, cut into roughly 3cm chunks
  • 2 red onions, thinly sliced
  • 4 garlic cloves, very thinly sliced
  • 2 courgettes, halved lengthways and cut into roughly 2cm slices
  • 1 red pepper, cut into roughly 3cm chunks
  • 1 yellow pepper, cut into roughly 3cm chunks
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp dried oregano
  • 2 tsp sugar
  • 2 dried bay leaves, or 1 fresh bay leaf
  • Salt and freshly ground black pepper

Method

  1. Heat 2 tbsp of olive oil in a large non-stick frying pan and fry the aubergine for 3–5 minutes over a high heat, or until lightly browned on all sides. Tip onto a plate and return the pan to the heat.
  2. Add another 2 tbsp of olive oil and fry the onions for 3 minutes or until lightly browned, stirring constantly. Add the garlic over and fry together for a few seconds more.
  3. Tip the onions and garlic into the slow cooker and add the courgettes, peppers, chopped tomatoes, tomato purée, oregano, sugar and bay leaves. Drizzle with the remaining olive oil and season with salt and lots of freshly ground black pepper. Stir well.
  4. Scatter the aubergine pieces on top of the vegetables, but don’t stir in. Cover the slow cooker with its lid and cook on high for 4-5 hours, or low for 6-8 hours. Stir lightly and adjust seasoning to taste before serving.