Spend 20 minutes preparing this dish before you let the slow cooker do the rest of the work. Start by softening the onions and garlic before adding to your slow cooker, and fry the aubergines, courgettes, tomatoes and sliced peppers for two to three minutes before adding them in too.
Cook in the slow cooker for four hours and serve with rice.
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Yields:
6
Prep Time:
20 mins
Cook Time:
4 hrs
Total Time:
4 hrs 20 mins
Cal/Serv:
150
Ingredients
4Tbsp.
olive oil
2
onions, thinly sliced
1g
large garlic clove, crushed
350g
(12oz) small aubergines, thinly sliced
450g
(1lb) small courgettes, thinly sliced
450g
(1lb) tomatoes, roughly chopped
1
green and 1 red pepper, each deseeded and sliced
2tsp.
freshly chopped thyme leaves
2Tbsp.
sun-dried tomato paste
1Tbsp.
freshly chopped basil
2Tbsp.
freshly chopped flat leaf parsley
Directions
Step 1
Heat the oil in a large pan. Add the onions and garlic and fry gently for 10min or until softened
and golden.
Step 2
Add the aubergines, courgettes, tomatoes, sliced peppers, thyme, tomato paste and seasoning and fry, stirring, for 2-3min.
Step 3
Carefully transfer mixture to a slow cooker, cover and cook on High for 3-4hr until all the vegetables are tender. Stir in the remaining herbs and season to taste. Serve with crusty bread, pasta, rice or as a side dish to roast meat.
Per Serving:
Calories: 150
Total carbs: 15 g
Total fat: 9 g
Saturated fat: 1 g
Protein: 4 g
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