Slow Cooked Ratatouille
A simple slow cooked recipe that always works both hot and cold.
A simple slow cooked recipe that always works both hot and cold.
Servings 6 People
Ingredients
- 2 medium courgettes cut into mouth size chunks
- 1 large aubergine cut into chunks
- 2 medium red onions peel/thinly slice
- 4 cloves garlic peel/thinly slice
- 400 g chopped tomatoes
- 1 large red pepper remove core and cut into chunks
- 1 large yellow bell pepper remove core and cut into chunks
- 2 tbsp tomato purée
- 2 tsp caster sugar
- 1 tsp dried oregano
- 6 tbsp extra virgin olive oil
- 1 leaf bay
- salt
- ground black pepper
Instructions
- Place a non stick frying pan over a high heat and add 2 tablespoons of the oil.
- When hot, add the aubergine and fry for about 5 minutes until browned on all sides.
- Remove from the pan and place on a warmed plate until needed.
- Add a further 1/3rd of the oil and add the onions. Fry until lightly browned (about 3 - 4 minutes). Stir continuously to make sure nothing sticks.
- When browned, add the garlic and fry for another minute. Don not burn the garlic.
- Add the onions and garlic to the slow cooker. Add the chopped peppers, tin of tomatoes, courgettes, sugar, oregano, puree and bay leaf and gently mix.
- Add the final 1/3rd of the oil to the slow cooker with a good pinch of salt and ground pepper. Stir again.
- Carefully add the aubergine chunks to the top of the mixture but don't stir. They aubergine is delicate and will turn to mush if too heavy handed.
- Add the lid to the slow cooker and cook on high for 4 hours.
- When ready, taste and adjust the seasoning if required.
Nutrition
Calories: 196kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 106mg | Potassium: 645mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1178IU | Vitamin C: 113mg | Calcium: 56mg | Iron: 2mg