
3 tablespoons olive oil | |
1 onion, chopped | |
1 aubergine, sliced | |
2 courgettes, about 375 g (12 oz) in total, sliced | |
1 red pepper, cored, deseeded and cubed | |
1 yellow pepper, cored, deseeded and cubed | |
2 garlic cloves, finely chopped | |
1 tablespoon plain flour | |
400 g (13 oz) can chopped tomatoes | |
300 ml (2 pint) vegetable stock | |
2-3 rosemary sprigs | |
salt and pepper | |
100 g (3½ oz) plain flour, plus extra for dusting | |
75 g (3 oz) ricotta cheese | |
grated rind of 2 lemon | |
1egg, beaten |
1. | Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the onion and aubergine and fry, stirring, for 5 minutes or until softened and just beginning to turn golden. |
2. | Stir in the courgettes, peppers and garlic and fry for 3-4 minutes. Mix in the flour, then the tomatoes, stock, rosemary and a little salt and pepper. |
3. | Bring to the boil, then spoon into the slow cooker pot. Cover and cook on high for 3-4 hours until the vegetables are tender. |
4. | When almost ready to serve, make the dumplings. Put the flour, ricotta, lemon rind and a little salt and pepper into a bowl. |
5. | Add the egg and mix to a soft but not sticky dough. |
6. | Cut into 12 pieces and roll each piece into a ball with floured hands. Stir the ratatouille and arrange the dumplings on the top. |
7. | Replace the lid and cook for 15-20 minutes or until light and firm to the touch. Spoon into bowls and eat with a spoon and fork. |
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