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Slow Cooker Ratatouille Recipe

Slow Cooker Ratatouille Recipe
 

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10 MINS 


 Low for 6-8 hours or High for 3-4 hours


Serves 4-6 people

INGREDIENTS
1 large aubergine, diced
2 courgettes, sliced
2 peppers 1 red, 1 yellow, diced
4 ripe tomatoes, diced
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
3 tablespoons olive oil
Optional: Fresh basil or parsley for garnish

 

METHOD

1. Dice the aubergine, slice the courgettes, dice the peppers, chop the onion, and mince the garlic.
 

2. In the slow cooker, layer the chopped vegetables.


3. In a small bowl, mix together the tomato paste, dried thyme, dried oregano, dried basil, salt, and black pepper. Drizzle the olive oil over the vegetables, then sprinkle the seasoning mixture evenly.


4. Gently toss the vegetables to coat them evenly with the seasoning mixture.

 

5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The vegetables should be tender but not mushy.
 

6. Carefully stir the ratatouille to combine the flavors. Serve hot, garnished with fresh basil or parsley if desired.



HANDY TIP

Ratatouille can be served on its own, with crusty bread, or over cooked quinoa or rice. It's also a versatile dish that can be served as a side dish, main course, or even as a topping for pasta.

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