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
Ingreadient
- 2 tbsp olive oil
- 1 red onion, sliced
- 2 garlic cloves
- 2 large aubergines, cut into 1.5cm pieces
- 3 courgettes, halved and cut into 2cm pieces
- 3 mixed peppers, cut into 2cm pieces
- 1 tbsp tomato purée
- 6 large ripe tomatoes, roughly chopped
- small bunch of basil, roughly chopped, plus a few extra leaves to serve
- few thyme sprigs
- 400g can plum tomatoes
- 1 tbsp red wine vinegar
- 1 tsp brown sugar
- sourdough, to serve (optional)
Direction
- 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, scatter over some extra basil, and serve with sourdough, if you like
