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Summer slow-cooker ratatouille recipe

33 ratings

Indulge in the vibrant flavours of summer with this delightful slow-cooker ratatouille recipe. Combining fresh vegetables, aromatic herbs, and a rich tomato-based sauce, this dish is sure to please. See method

Serves 8
20 mins to prepare and 4 hrs 10 mins to cook
168 calories / serving
Freezable
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

4 tbsp olive oil
2 large red onions, sliced
4 garlic cloves, crushed
2 large aubergines, sliced into 1cm rounds, then quartered
3 courgettes, sliced into 1cm rounds
4 mixed peppers, sliced
500g carton passata
400g tin chopped tomatoes
4 tsp caster sugar
1 tbsp mixed dried herbs
4 tsp balsamic or red wine vinegar
20g fresh parsley, chopped crusty bread (optional)

2 of your 5-a-day and high in vitamin C

Each serving contains

Energy
705kj
168kcal 8%
Fat
8g 11%
Saturates
1g 6%
Sugars
15g 17%
Salt
0.2g 3%

of the reference intake
Carbohydrate 16.7g Protein 4.4g Fibre 6.4g

Method

Heat half the oil in a large frying pan over a medium heat and cook the onions for 4-5 mins, stirring, until softened. Reduce the heat to low and add the garlic; cook for 1 min.
Add the remaining oil to the pan and fry the aubergines over a medium heat for 4-5 mins, stirring, until starting to brown.
Transfer to a large slow-cooker (at least 5.5ltr capacity) along with the cooked onions, the courgettes, peppers, passata, tinned tomatoes, sugar, dried herbs, vinegar and half the parsley. Season, mix well, then cook on high for 3-4 hrs (or on low for 5-6 hrs), stirring occasionally, until the veg is soft and the sauce has thickened. Scatter over the remaining parsley and serve with crusty bread, if you like.

Cook's tip: No slowcooker? Put everything in a casserole dish, cover with a lid or a double layer of foil and cook in the oven at gas 2, 150°C, fan 130°C for 1 hr 30 mins, stirring halfway.

See more Plant-based recipes