Ratatouille

This is one of my absolute favourites – one of our weekly staples. It positively screams ?Mediterranean? and “sunshine” at you! It’s good hot or cold, either on its own or as an accompaniment, especially to lamb but also to a cajun blackened pork chop.

Planning

serves: 4
preparation time: 5 mins
cooking time: 20 mins

Ingredients

  • 4 fl oz extra virgin olive oil
  • 2 medium onions
  • a few sprigs fresh thyme (or substitute ½ tsp dried thyme)
  • 1 large red pepper
  • 1 yellow or orange pepper (but not green!)
  • 3 medium courgettes
  • 1 aubergine
  • 2 large plum tomatoes
  • 1 tsp salt (approx)
  • 2 cloves garlic
  • salt and pepper

Method

(In the following, all vegetable ingredients should be cut into roughly ¾ inch chunks.)

Heat the olive oil over medium heat in a deep pan large enough to take all the ingredients. Cut up the onion and fry it in the oil without colouring for about 3 mins, together with the thyme.

While the onion is cooking, remover the pith and seeds from the peppers and cut them up. Add them to the pan, stir and continue cooking for another 3 mins without colouring, stirring once more.

While that?s happening, top and tail the courgettes and cut them up. Add the chunks to the mixture, stir and continue to cook for another 3 mins stirring once more.

Now top and tail the aubergine and cut it up. Stir this in to the mixture and continue cooking for about another 3 mins, stirring once more.

Meanwhile, chop up the tomatoes and crush the garlic with the salt. Stir the tomatoes and garlic into the mixture. Lower the heat, cover and cook gently for about 10 minutes, stirring half way through.


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