
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 large red onion, chopped
- 2 cloves of garlic, crushed
- 2 aubergines, chopped
- 3 courgettes chopped
- Mixed peppers, red, yellow and green peppers, chopped
- 6 large tomatoes, chopped
- 1tbsp tomato puree
- 400g can plum Tomatoes
- A few sprigs of fresh thyme (about 5)
- A bunch of fresh basil, chopped
- 1tsp brown sugar
- 2tbsp red wine vinegar
Method
- Heat the oil in a large pan and fry the onion until it’s translucent.
- Add the garlic and cook for another minute.
- Turn the heat to medium to high and add the chopped aubergines and fry until golden (about 5-6 minutes
- should do).
- Add the chopped courgettes and peppers and mix. Cook for a further 5 minutes or until the courgettes are
- slightly soft.
- Add the tomatoes puree, fresh chopped tomatoes, canned tomatoes, red wine vinegar, brown sugar, thyme
- and basil and bring to the boil.
- Once it’s boiling transfer it straight to the slow cooker and cook on a medium heat for 5-6 hours.
- Scatter some extra basil once the sauce is nice and thick.
- You can store the Ratatouille in the fridge for up to 5 days and reheat it by adding a little extra sugar and red wine vinegar