Slow Cooker Veg Ratatouille With Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Now, let's get started!

Turn on your slow cooker to high

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over high heat

Trim the green stalk[s] off your aubergine[s] and discard, then chop into bite-sized pieces

Peel and chop your red onion[s] into wedges

Add the chopped aubergine and onion wedges to the pan

Chop your flat white mushrooms into bite-sized chunks

Add the mushroom chunks and butternut squash cubes to the pan and season generously with salt and pepper

Cook for 2-3 min or until lightly browned

Add the contents of your pan to the slow cooker

Add 150ml [195ml] [250ml] boiled water, your vegetable stock mix, tomato paste, red wine vinegar, chopped tomatoes, dried oregano, dried basil and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cover and cook on high for 4 hours – this is your autumn veg ratatouille

Use this time to clear up, set the table, have a cup of tea or simply chill!

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly