Slow Cooker Tomatoes, Basil And Aubergines
I don’t know about you, but once the warmer weather comes I usually put my slow cooker back in the cupboard and forget about it until winter. Which, when I think about it is pretty daft considering how busy summer is, and using a slow cooker would make sense.
Of course, no one wants heavy winter food in the middle of summer. So making the most of slow cooker cooking in summer means thinking outside the box a little. Recently I have been trying to do just that and came up with this recipe for slow cooker tomatoes, basil and aubergines.
Perfect Summer Ingredients
Summer is a time when fresh tomatoes and aubergines are plentiful, making them a cheap choice. I love the taste of fresh basil too, which thrives during the summer months. Not to worry though if you only have tinned tomatoes and dried basil available, this recipe will still work.
Tomatoes and aubergines are plentiful this time of year.
Roughly chop the tomatoes and basil and layer it in the bottom of the slow cooker.
Cut the aubergines lengthways. Score with a knife. Drizzle with olive oil and sprinkle with salt. Nice and simple with no faffing.
Place the aubergine halves on top of the tomatoes and basil.
The aubergines ‘melt’ into the tomatoes.
A few hours later you have yourself a healthy and satisfying meal.
Do you use your slow cooker in summer? How does slow cooker tomatoes, basil and aubergines sound to you?
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