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
Prep:10 mins
Serves 6
2 tbsp olive oil1 red onion, sliced2 garlic cloves2 large aubergines, cut into 1.5cm pieces3 courgettes, halved and cut into 2cm pieces3 mixed peppers, cut into 2cm pieces1 tbsp tomato purée6 large ripe tomatoes, roughly choppedsmall bunch of basil, roughly chopped, plus a few extra leaves to servefew thyme sprigs400g can plum tomatoes1 tbsp red wine vinegar1 tsp brown sugarsourdough, to serve (optional)
STEP 1Heat 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 2Transfer 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.
