*Recipe by Katherine from the Small Steps Team
This classic combination makes a delicious accompaniment to cooked meats, but is also perfect served up as a vegetarian meal. A slice of sourdough spread with goat’s cheese makes the perfect partner. This makes a large amount, so store the leftovers in the freezer for another meal.
Slow Cooker Ratatouille
- 1 tbsp olive oil
- 2 onions
- 4-6 cloves garlic
- 4 tbsp (or a 140g tub or tin) tomato paste
- 2 red capsicums
- 1 green capsicum
- 2-3 zucchinis
- 2 medium eggplants
- 4 tomatoes
- 1 cup broth (vegetable or chicken)
- pinch sugar
- 3tsp dried Italian herbs – (a mix of thyme, basil and oregano can also be substituted)
- fresh basil (optional)
- Simply add all the ingredients, apart from the fresh basil, into the slow cooker, and cook on low for 6-8 hours, or until all the vegetables have softened. Switch to high and cook with the lid off for 30 minutes or so to thicken at the end.
- Serve and garnish with fresh basil.
You can also cook this on the stove top or in the oven (use a heavy based oven-safe pot like one made from enamel-coated cast iron):
- Sauté onion in olive oil until soft. Add garlic and cook for another minute or two.
- Add tomato paste and cook for another minute or two.
- Add vegetables, broth and sugar.
- Simmer on low heat, covered, for approximately 45 minutes, or until vegetables are soft.
- Remove lid and simmer to reduce the liquid if you prefer a thicker consistency.
(You can also transfer the pot to the oven after step 3 and cook at 180 degrees for about an hour.)