mediterranean vegetable casserole with feta cheese
using a 2 portion slow cooker

serves 2

1 large red onion, roughly diced
1 red pepper, roughly diced
1 courgette, thickly sliced
1 small aubergine, roughly diced
400g can chopped tomatoes
2 tbsp toasted pine nuts
1 tbsp raisins
Salt and freshly ground black pepper
10-12 black olives
A few basil leaves, roughly torn
150-200g/5-7oz feta cheese, roughly chopped

Mix the prepared vegetables together in the slow cooker, then add the tomatoes, pine nuts and raisins Season well then cover with the lid and cook on AUTO for 6 hours, or on High for 4 hours. Stir in the olives and basil, season with more pepper if necessary then add the cheese. Serve with green salad and crusty bread.

Cook's Tip: As with all these recipes, the size of the chopped or sliced vegetable will determine how much goes into your slow cooker. The finer you chop, the more will fit in but larger pieces retain a little more texture