Slow Cooker Ratatouille
Ingredients
- 2 tbsp olive oil
- 1 red onion, sliced
- 2 garlic cloves
- 2 large aubergines, cut into chunks
- 3 courgettes, halved and cut into chunks
- 3 mixed peppers, diced
- 1 tbsp tomato purée
- 6 large ripe tomatoes, roughly chopped
- small bunch of basil, roughly chopped
- few thyme sprigs
- 400g can plum tomatoes
- 1 tbsp red wine vinegar
- 1 tsp brown sugar
How to Make It
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.
Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened.
Season to taste and then either serve or allow to cool, place into airtight containers and freeze for up to 6 months.
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