I've slow cooked it as it really brings out the flavours.
About a cup of your fav olives, black and green both work, I like a mix but this one just had the ones brought from the show.
1x tin of tomatoes (once you have added the tomatoes, refill the now empty tin with water, add that as well. Do the same with red wine.)
About 2x glasses of red wine-half a bottle.
2x celery sticks
1x small - to - medium size sweed
About a cup of butternut squash
1x red onion
2x red peppers
3-4 large tomatos
Herbs: fresh rosemary, mint and black pepper
Chop up the sweed and butternut to small cube about the size of a 50p, square. Pop in your slow cooker. Add the celery, chopped up.
Fry the onions (very small) and chopped up peppers.
Add the butternut and then tomatos (always adding the slowest thing to cook on the bottom and quickest on top.)
Add black pepper and herbs.
Add the olives, tin of tomatos. Then refil the tin with water, add to the slow cooker then refil with red wine and add. Cook on high for an hour or until it starts to bubble on top. Then turn to low. I forgot about it and it was left on all night! I would say 3-5hrs is all that's needed on low.
I served it with pan fried dumplings and new potatoes.
I will write up my recipe for pan fried dumplings soon!