Ingredients

4 tbsp olive oil
1 red onion
sliced
2 garlic cloves
crushed
500g aubergines
300g ripe tomatoes
quartered
1 small fennel bulb
sliced
50g sundried tomatoes
1 tsp coriander seeds
For the dressing
small bunch flat leaf parsley
roughly chopped
small bunch basil
roughly chopped
small bunch chives
roughly chopped
2 tbsp olive oil
juice 1 lemon
2 tsp capers
For the topping
100g feta cheese
50g toasted flaked almonds
To serve
crusty bread
(choose gluten-free or keto if required)

Method
step 1
Pour half of the olive oil into the slow cooker and put the onions and crushed garlic on top. Slice the aubergines into 1cm thick slices lengthways and brush with the remaining olive oil. Put them into the slow cooker on top of the onions and nestle the tomatoes, fennel slices and sundried tomatoes in and around the aubergines. Sprinkle the coriander seeds over the top then season everything well with salt and pepper.

step 2
Cook on low for 6-8 hours or until the aubergines are soft. Once cooked put all the dressing ingredients into the bowl of a mini food processor and blitz until smooth.

step 3
Transfer the cooked vegetables to a serving platter using a slotted spoon and drizzle over the herby dressing. Top with crumbled feta cheese, flaked almonds and serve with some crusty bread on the side.