Slow Cooker Ratatouille
Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you’re busy. Packed with nutrients, it also delivers four of your 5-a-day.
Method
Based on 6 servings, adjust as needed.
Step 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 some salt and bring to the boil.
Step 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.
- Ingredients
- Based on 6 servings
-
3 Mixed Peppers, cut into 2cm pieces 1x Sainsbury's Mixed Peppers, SO Organic x3 (Colours may vary) -
1 tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
6 Large Ripe Tomatoes, roughly chopped 2x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
3 Courgettes, halved and cut into 2cm pieces 3x Sainsbury's Courgettes Loose -
1 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
1 tsp Light Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
400g Tin Plum Tomatoes 1x Stamford Street Co. Peeled Plum Tomatoes in Tomato Juice 400g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
1 Red Onion, sliced 1x Sainsbury's Red Onions Loose -
0.5 Loaf of Sourdough, to serve, warmed 1x Sainsbury's San Francisco Style Sourdough Bread, Taste the Difference 400g -
2 Garlic Cloves 1x Sainsbury's Garlic -
2 Aubergines, cut into 1.5cm pieces 2x Sainsbury's Aubergine -
1/2 Bunch of Basil, roughly chopped, plus a few extra leaves to serve 1x Sainsbury's Fresh Packed Basil 30g -
1/4 Bunch of Thyme 1x Sainsbury's Bunched Thyme 20g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g