Slow cooker ratatouille

Ingredients

• 2 tbsp olive oil
• 1 red onion sliced
• 2 garlic cloves
• 2 large aubergines cut into 1.5cm pieces
• 3 courgettes halved and cut into 2cm pieces
• 3 mixed peppers cut into 2cm pieces
• 1 tbsp tomato purée
• 6 large ripe tomatoes roughly chopped
• small bunch of basil roughly chopped, plus a few extra leaves to serve
• few thyme sprigs
• 400g can plum tomatoes
• 1 tbsp red wine vinegar
• 1 tsp brown sugar
• sourdough to serve (optional)

Instructions

1. Heat 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.
2. Transfer 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.