Slow cooker ratatouille

Name: Slow cooker ratatouille
Prep time: 10 min
Cook time: 6 h 20 min
Total time: 6 h 30 min
Cuisine: European, Mediterranean
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)

2 steps

Prep:10minCook:6h 20min

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. kcal 162.

Updated at: Thu, 17 Aug 2023 13:26:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories169.5 kcal (8%)

Total Fat6 g (9%)

Carbs27.5 g (11%)

Sugars17.8 g (20%)

Protein6.1 g (12%)

Sodium49.7 mg (2%)

Fiber10.4 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

large, cut into 1 1/2 cm pieces

3courgettes

halved and cut into 2cm pieces

3mixed peppers

cut into 2cm pieces

1 Tbsptomato purée

6tomatoes

large, ripe, roughly chopped

basil

roughly chopped, plus a few extra leaves to serve

3 sprigsthyme

400gcan plum tomatoes

1 Tbspred wine vinegar

1 tspbrown sugar

sourdough

to serve, optional

Instructions

Step 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.

Step 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.

View on BBC Good Food

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