Slow cooker ratatouille

• olive oil↗2 tbsp 2 tbsp
• red onion↗1 1

  sliced

• garlic cloves↗2 2
• large aubergines↗2 2

  cut into 1.5cm pieces

• courgettes↗3 3

  halved and cut into 2cm pieces

• mixed peppers↗3 3

  cut into 2cm pieces

• tomato purée↗1 tbsp 1 tbsp
• large ripe tomatoes↗6 6

  roughly chopped

• basil↗small bunch of small bunch of

  roughly chopped, plus a few extra leaves to serve

• thyme sprigs↗few few
• plum tomatoes↗400g can 400g can
• red wine vinegar↗1 tbsp 1 tbsp
• brown sugar↗1 tsp 1 tsp
• sourdough↗

  to serve (optional)

Step-by-step instructions

1. 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.

2. 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.