An easy vegetarian slow cooker recipe, packed with summer flavours – ideal if you’re busy, simply put it on in the morning and it’ll be ready come supper time
Prep:15 mins
Serves 6
4 tbsp olive oil1 red onion, sliced2 garlic cloves, crushed500g aubergines300g ripe tomatoes, quartered1 small fennel bulb, sliced50g sundried tomatoes1 tsp coriander seeds
STEP 1Pour half of the olive oil into the slow cooker and put the onions and crushed garlic on top. Slice the aubergines into 1cm thick slices lengthways and brush with the remaining olive oil. Put them into the slow cooker on top of the onions and nestle the tomatoes, fennel slices and sundried tomatoes in and around the aubergines. Sprinkle the coriander seeds over the top then season everything well with salt and pepper.STEP 2Cook on low for 6-8 hours or until the aubergines are soft. Once cooked put all the dressing ingredients into the bowl of a mini food processor and blitz until smooth.STEP 3Transfer the cooked vegetables to a serving platter using a slotted spoon and drizzle over the herby dressing. Top with crumbled feta cheese, flaked almonds and serve with some crusty bread on the side.
