Ratatouille
This is the real French way of making ratatouille, where the vegetables are cooked separately before simmering together, and the result makes for the most delicious veggie packed side dish.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 2
Ingredients:
1 Courgette
1 Aubergine
1 Red pepper
2 Tomatoes (or 3 small ones)
Onion
2 garlic cloves
salt & pepper
4 tbsp extra virgin olive oil
1 Bay leaf
4 sprigs Fresh thyme
Recipe:
- Fill up a small saucepan with water and bring to the boil. Use a knife to make a cross at the bottom of the tomatoes. Add to boiling water and blanch for 1 minute, then remove and set aside to cool slightly. When cool enough to touch, peel the tomatoes and cut into chunks.
- Finely dice the onion, and chop the garlic. Cut the courgette, aubergine and red pepper into small chunks. Do not mix the vegetables together as they will cook separately. Finely chop the thyme.
- In a large frying pan, fry the aubergine in olive oil, until golden and soft. Remove from the pan and set aside. Add the pepper, tomatoes and thyme. Cook covered until soft, about 5 minutes, then remove from the pan. If too dry, add a splash of water. Remove from the pan and set aside. Fry the onion, garlic and courgette until fragrant, then add the other vegetables back in the pan. Add a bay leaf, season with salt and pepper, and simmer to combine the flavours. Serve at room temperature.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months. Defrost fully before reheating.
