Slow cooker ratatouille
This slow cooker ratatouille is a delicious vegetable dish featuring aubergine, courgettes, and peppers, perfect for a healthy meal.
Equipment
- slow cooker
- frying pan
Ingredients
Vegetables
- 1 medium aubergine cut into roughly 3cm/1¼in chunks
- 2 medium red onions thinly sliced
- 4 cloves garlic very thinly sliced
- 2 medium courgettes halved lengthways and cut into roughly 2cm/¾in slices
- 1 large red pepper cut into roughly 3cm/1¼in chunks
- 1 large yellow pepper cut into roughly 3cm/1¼in chunks
- 400 g chopped tomatoes tin
- 2 tablespoon tomato purée
- 2 teaspoon caster sugar
- 1 teaspoon dried oregano
- 2 leaves bay leaves or 1 fresh bay leaf
- salt to taste
- black pepper freshly ground, to taste
Oils
- 6 tablespoon extra virgin olive oil
Instructions
Cooking Instructions
- Heat 2 tablespoon of the 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.
- Add another 2 tablespoon of the oil and fry the onions for 3 minutes or until lightly browned, stirring constantly. Add the sliced garlic over and fry together for a few seconds more.
- Tip the onions and garlic into the slow cooker and add the courgettes, peppers, tomatoes, tomato purée, oregano, sugar and bay leaves. Drizzle with the remaining oil and season with salt and lots of freshly ground black pepper. Stir well.
- 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 3½–4½ hours, or low for 5½–7 ½ hours. Stir lightly and adjust seasoning to taste before serving.
Nutrition
Serving: 1bowlCalories: 180kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 50mgCalcium: 40mgIron: 1mg
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