Serves 4 as a main course or 8 as a side dish
Ratatouille is a classic Mediterranean vegetable stew. It is great as an accompaniment to just about any meat or poultry or you can use it as a base for pasta sauces. I like to eat a big bowl full of it simply with crusty bread or potatoes.
I cook this dish in a slow cooker which I find intensifies the flavours of vegetables. I use a 6.5ltr slow cooker so there is plenty to portion up for the freezer.
This dish is vegan and vegetarian.
5 mixed colour peppers (capsicums), deseeded and cut into bite sized pieces
4 medium courgettes cut into bite sized pieces
1 large aubergine cut into bite sized pieces
3 tablespoons olive oil
4 medium red onions, roughly chopped
3 fat cloves garlic, peeled and grated or finely chopped
A large handful of fresh basil leaves, roughly chopped
700g best quality passata
2 tablespoons red wine vinegar
1 tablespoon sugar
½ tsp dried chilli flakes
Ground black pepper
Place the peppers, courgettes and aubergine in the bowl of your slow cooker.
Heat the oil in a large saucepan and sauté the onions until starting to soften and colour, approx. 7 minutes. Add the garlic and basil and stir fry for 1 minute. Stir in the passata, vinegar, sugar, chilli flakes, salt and pepper. Bring the mixture to a simmer, then pour over the vegetables and stir to mix well.
Cook covered in the slow cooker on low for 8 hours. If you are about give it a good stir half way through, taste it and adjust the seasoning. But if you are not about, don’t worry; you can do this at the end of the cooking time.