Ratatouille

• 5 tbsp olive oil or garlic-infused olive oil, plus extra to serve
• 350 g/12 oz

Heat 2 tablespoons of the oil in a large frying pan over a high heat. Reduce the heat to medium, add half of the aubergine and fry, stirring, for 5–8 minutes until it absorbs the oil and begins to soften, then use a slotted spoon to transfer it to the slow cooker. Add another