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Slow cooker ratatouille

This is a really simple recipe using a slow cooker. Top tip, use pre cut frozen veg to make this recipe even easier!

Batch-cooking & Freezable
Dinner
Easy
Vegetables
Time 6 hrs
Skill Level Easy

Ingredients List

Serves 6
  • 1 red onion sliced
  • 2 garlic cloves
  • 2 eggplant cut into 1.5cm pieces
  • 3 zucchini cut into 2cm pieces
  • 3 pepper cut into 2cm pieces
  • 1 tbsp tomato puree
  • 6 tomato large and ripe, roughly chopped
  • basil bunch of, roughly chopped
  • fresh thyme few sprigs
  • 400 g chopped tomatoes
  • 1 tbsp red wine vinegar
  • 1 tsp brown sugar
Metric - US Imperial

Instructions

  1. Sauté the onion and garlic in a hot pan with a little water, adding more if it sticks, until the onion is translucent. 
  2. Turn the heat up and then add the eggplant, adding more water and cook for 5 minutes. 
  3. Then stir in the zucchini and peppers and cook for a further 5 minutes. Continue adding water when needed. 
  4. Add the tomato puree, fresh tomatoes, herbs, chopped tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil. 
  5. Transfer the mixture into your slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened.
  6. Season and scatter over some more basil. 
  7. Serve with fresh bread or rice.