Ratatouille from I Love My Slow Cooker by Beverly LeBlanc

Ingredients

• French bread, to serve (optional)
• salt and freshly ground black pepper
• basil leaves, to serve
• 1 tsp soft brown sugar
• 5 tbsp olive oil or garlic-infused olive oil, plus extra to serve
• 350 g/12 oz aubergine, peeled and cubed
• 2 tbsp herbes de Provence or Italian dried mixed herbs
• 4 large garlic cloves, chopped
• 1 large onion, chopped
• 1 red pepper, halved lengthways, deseeded and sliced
• 1 courgette, halved lengthways and thickly sliced
• 125 ml/4 fl oz/½ cup passata
• 400 g/14 oz tinned plum tomatoes
• 2 tbsp Vegetable Stock or ready-made stock