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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