Читать книгу More Slow Cooker Recipes - Katie Bishop - Страница 24

PREPARATION TIME: 5 MINUTES

COOKING TIME: 4 HOURS

SERVES 6 AS AN ACCOMPANIMENT

VEGETARIAN

The gentle heat in slow cooking encourages all the wonderful flavours and sweetness out of these ingredients. This dish is rather like an Italian ratatouille and is great with fish and meat as an accompaniment, or as a meal in itself with pasta or a baked potato.

2 large aubergines, cut into chunks

3 celery sticks, trimmed and finely diced

1 onion, peeled and finely diced

1 tbsp baby capers in brine, drained

75g (3oz) stoned olives

25g (1oz) caster sugar, plus extra to taste

150g (5oz) concentrated tomato purée

4 tbsp red wine vinegar

Sea salt and freshly ground black pepper

3 tbsp cold water

Add the vegetables to the slow cooker dish with the capers, olives, sugar, tomato purée, vinegar, ¼ teaspoon of salt and the water and mix well. Cover with the lid and cook on high for 4 hours or until softened and tender.

Season to taste with more sugar and salt and pepper before serving.

COOKING CONVENTIONALLY?

Cook in an ovenproof casserole dish with a tight-fitting lid for 1 hour in an oven preheated to 170°c (325°F), Gas mark 3.