Slow-Cooked Ratatouille with Olive Oil & Herbs

Let’s get cooking

1. Cut the eggplant into approximately 2 cm cubes, slice the zucchini into thick half-moons, and chop the peppers, onion and tomatoes. Place the vegetables and minced garlic in an electric slow cooker large enough to stay within the manufacturer’s recommended fill level.
2. Add the olive oil, thyme, oregano, salt and pepper. Stir to combine and cover with the lid.
3. Cook on LOW for 5–6 hours, until the eggplant and other vegetables are tender. Follow the appliance instructions and check tenderness before serving. This timing is for an electric slow cooker, not a cocotte on a stovetop.
4. Stir gently, taste and adjust the seasoning. Garnish with fresh basil and serve warm with rice or crusty bread.