Slow cooker ratatouille
Tender Mediterranean vegetables in a rich tomato and garlic sauce are a cinch to prepare in a slow cooker. Ratatouille will keep well in the fridge for up to three days.
Don’t be tempted to skip some of the olive oil here as it adds a real silkiness to the sauce. Serve just warm or at room temperature with fresh basil and lots of crusty bread or as an accompaniment to grilled meats and fish – it even works as a pasta sauce.
Ingredients
- 6 tbsp extra virgin olive oil
- 1 medium aubergine, cut into roughly 3cm/1¼in chunks
- 2 medium red onions, thinly sliced
- 4 garlic cloves, 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
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp caster sugar
- 1 tsp dried oregano
- 2 dried bay leaves, or 1 fresh bay leaf
- salt and freshly ground black pepper
Method
Heat 2 tbsp 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 tbsp 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.
Recipe Tips
Scattering the aubergine on top without stirring in will help it retain its shape.