Slow cooker Ratatouille with Chickpeas 

SLOW-COOKER RATATOUILLE WITH CHICKPEAS

6 servings

You’ll need a slow-cooker with 4-to-5½ -quart capacity.

Serve the ratatouille warm with crusty bread

Ingredients

• 1 medium aubergine (unpeeled; about 1 pound), cut into 3/4-inch pieces

• 1 tin Chickpeas - drained

• 1 1/2 teaspoons salt

• 3 tablespoons olive oil

• 2 tablespoons tomato paste

• 1/4 teaspoon freshly ground black pepper

• 5 plum tomatoes (about 1 pound), cut into medium dice  ( we use Tinned ) 

• 2 medium courgettes cut into 3/4-inch pieces

• 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices

• 1 large onion, sliced into half-moons

• 4 large cloves garlic, thinly sliced

• 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)

• 1 bay leaf

• Fresh basil leaves, left whole 

The How to bit 

1. Place the aubergine in a colander set over a bowl or in the sink, and toss with 1 teaspoon of the salt.  Allow to sit and drain for 30 minutes, then rinse the Aubergine with cold water. Lay the Aubergine on paper towels and pat it with an additional paper towel to remove as much water as possible.

2. Whisk together the oil, tomato paste, the remaining 1/2 teaspoon of salt, and the black pepper in a medium bowl until incorporated.

3. Combine the drained/rinsed aubergine, tomatoes, courgettes, chickpeas, bell peppers, onion, garlic, and thyme in your slow cooker. Add the oil-tomato paste mixture and stir to incorporate. Add the bay leaf.

4.  Cover and cook on LOW for 4 hours or until the vegetables are tender, then uncover and cook for 1 hour more to allow some of the liquid to evaporate and the vegetables to meld further. Discard the bay leaf.

Garnish with the basil before serving.