Ingredients:
- 400g passata
- 1 aubergine cut into chunks
- 1 courgette cut into chunks
- 1 red pepper cut into chunks
- 1 yellow pepper cut into chunks
- 1 clove of garlic, crushed
- 1 tbsp balsamic vinegar
- a small handful of finely chopped fresh basil
- A ‘twist’ of black pepper
Method:
- Put all of the ingredients into a slow cooker and mix well.
- Cook on low for 6 hours.
- Serve!
We have served this with pasta, mashed potato or on its own with bread, like soup. Whichever way we serve it Harry loves it every time!
Daft question, do you peel the augbergine?
There’s no such thing as a daft question! I don’t peel it, no x