Slow cooker ratatouille

A close up of a plate of food Vegetarian Comfort Food Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:6 hrs and 20 mins
  • Easy
  • Serves 6

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

Nutrient Unit
kcal 162
fat 5g
saturates 1g
carbs 17g
sugars 16g
fibre 11g
protein 6g
salt 0.8g
Minestrone soup


  • 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)
Next level ratatouille


  • 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 1 tsp salt and bring to the boil.

  • STEP 2
Spiced lentil & butternut squash soup

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.

Rate article
( No ratings yet )