Monday, June 2, 2014

Slow Cooked Ratatouille with Sweet Potato and Butter Beans

I love ratatouille.... however without any starch I find it doesn't keep me full for very long.
The addition of the beans & sweet potato make this a complete meal.

And using the slow cooker means after a busy day we can come home to a complete meal all ready without having to add anything on the side.

Slow Cooked Ratatouille
1 onion
1 sweet potato
1 eggplant
1 capsicum
1 zucchini
3 cloves garlic, crushed
1 can butter beans, drained
1 teaspoons each dried thyme, basil, oregano, rosemary & marjoram
800g can diced tomatoes

Chop all the vegetables into reasonably sized chunks.
Add all the ingredients in a slow cooker & fill with enough water to cover (approx 1-2 cups).
Cook on high for 4 hours, or low for 8 hours.

I'm such a fan of simple meals like this! Easy doesn't have to compromise taste! 
Question of the day:
Are there any meals that are traditionally cooked in the oven that you've tried in a the slow-cooker?


  1. This looks like the sort of meal I love making at this time of year :) There is something very comforting about a bowl of this, piping hot and full of goodness!

    1. Always comforting to have a hot meal on cool nights :-)

  2. [ Smiles ] Thank you for posting this delicious vegan recipe!

    1. Welcome, thanks for stopping by my blog! :-)

  3. This sounds great. I don't have a slow cooker but I have one called chulent - - a jewish stew that a friend veganised - it is slow cooked barley, lima beans and potatoes and is amazing - must make it now weather is so cool - it cooks for 10 hours slowly in the oven so would be great in a slow cooker.

    1. Yum that sounds fantastic - I'll have to give it a try :-)
      I love using the slow cooker in winter, and meals like that are particularly appealing in the cold weather!