Slow cooker ratatouille
Recipe type: Slow cooker
  • 1 medium eggplant
  • 4 cloves garlic
  • 1 onion
  • 3 zucchini
  • 5 tomatoes
  • 1 red capsicum
  • 1 green capsicum
  • 1 tsp basil
  • 1 tsp oregano
  • 3 tbsp apple cider vinegar
  • Salt and pepper to taste
  • 1 tbsp coconut oil
  1. Prepare veggies by slicing eggplant thinly (I cut some of the bigger pieces in half), peeling garlic, cut onion into wedges, slice zucchini (I use food processor), roughly chop tomatoes and slice capsicums.
  2. Sprinkle salt on to eggplant, leave it for a few minutes and then pat dry with paper towel.
  3. Add coconut oil to a large frying pan, add onion and fry for a couple of minutes.
  4. Crush garlic into the pan, stir for a minute then add the eggplant and cook for a further few minutes.
  5. Pour the eggplant mixture into the slow cooker, then add the rest of the ingredients to the slow cooker and cook for 8 - 9 hours on low or 4 - 5 hours on high.
Recipe by Planning With Kids at