Slow Cooked Ratatouille

Slow Cooked Ratatouille

A delectable combination of delicious slow cooked vegetables, this is a dish with plenty of oomph!

Method (Serves 4)

  1. Pre-heat your Russell Hobbs Slow Cooker on HIGH for 20 minutes.
  2. Dice the eggplant and sprinkle with salt. Leave for half an hour, rinse and pat dry.
  3. Meanwhile, heat the oil and butter in a large fry pan and cook garlic, onion and thyme until soft.  Stir in peppers and zucchini and cook for 1 minute, then transfer to the pre-heated slow cooker.
  4. Add all remaining ingredients and cook on LOW for 4 hours. Season to taste. 
Ingredients
  • 1 large eggplant
  • 2 tsp salt
  • 1 tbs extra virgin olive oil
  • 20g butter
  • 4 sprigs fresh thyme
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 1 green pepper, thickly sliced
  • 1 red pepper, thickly sliced
  • 3 zucchini, thickly sliced
  • 400g canned chopped tomatoes
  • 3 zucchini
  • 1/2 tsp pepper
  • Pinch of saffron
  • 1 tbs balsamic vinegar 
  • 1 tbs tomato paste
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