This lovely rich slow cooker ratatouille is a gorgeous spring time stew filled with vegetables, tomato sauce and herbs. Great as a side dish or over rice / mashed potatoes / pasta.
It’s been a busy old week here. Our house has been chaos as we have been in the middle of decorating, and having new floor in our kitchen, living room and dining room.
With workmen around laying the floor and the majority of my stuff moved into other rooms for storage, cooking has been really difficult, but I have really tried to keep making healthy meals rather than eating takeaways for a week (which was pretty tempting!). I found the easiest way to do this was using my slow cooker. I haven’t used it much at all since we stopped eating meat, so it’s been great to try lots of veggie dishes in there and I’ll definitely be using it more from now on as it’s just so convenient coming home to a ready cooked meal on busy days!
This slow cooker ratatouille is a great staple slow cooker recipe to have, and its easily adaptable for other veggies you might have lying around or other herbs / flavourings. We had ours on rice, but it would be equally yummy with pasta or spooned over mashed potatoes.
Slow Cooker Ratatouille
- 2 onions (I used one red, one white)
- 2 courgettes
- 1 large aubergine
- 2 red peppers (or 1 red, 1 green)
- 2 garlic cloves (crushed)
- 1 can of tinned tomatoes (2 if you like it extra saucy!)
- 4 tablespoons tomato puree (paste)
- Pinch of several herbs – I used fresh basil and pasley and dried oregano.
- 1 teaspoon sugar (or maple syrup if you are cutting down on refined sugar like us!)
- 2 teaspoons salt
- Half a teaspoon black pepper
- Chilli flakes (optional, if you like a bit of spice)
- Drizzle of olive oil
- Roughly chop all the vegetables into chunks and place in the slow cooker.
- Add the other ingredients except the olive oil and give it all a good mix.
- Drizzle over a bit of olive oil and cook on low for 7-9 hours.