Preparation time is 20minutes
Cook time is 2hours
Total time is 2hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 large red onion, peeled and sliced
- 2 medium eggplant, chopped into cubes
- 3 medium zucchini, chopped into cubes
- 3 capsicums, red, green and yellow, sliced
- 4 cloves garlic, peeled and minced
- 800grams chopped tomatoes, canned
- 1tablespoons balsamic vinegar
- 1 bunch basil, fresh, chopped
Description
This veggie packed ratatouille looks after itself in the slow cooker and the results are delicious.
Method
Step 1 of 4
Heat the oil in a large frying pan on medium high heat and cook the onions for 6-8 minutes until softened. Add the garlic and tip in the eggplant and cook for 5 minutes, stirring. Add the capsicums and zucchinis and cook for 3-4 minutes.
Step 2 of 4
Add half a bunch of torn basil, balsamic vinegar and chopped tomatoes and bring to the boil. Pour the mix into the slow cooker.
Step 3 of 4
Cook on low for 4-5 hours, stirring occasionally, until the sauce has reduced and thickened and the vegetables are soft.
Step 4 of 4
Serve with fresh basil on top.
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