Ratatouille

Name: Ratatouille
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 aubergines; 4 small courgettes; 2 red peppers; 4 large tomatoes; 4 tbsp olive oil; 2 onions, chopped; 2 garlic cloves, crushed; ½ tsp sugar; salt and freshly ground black pepper; small bunch basil, roughly torn

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 4 servings

Ratatouille is a French Provençal vegetable stew that's bursting with summery Mediterranean flavours! Simple & humble but so delicious.

Hearty to serve as a meal in its own right.

Tags:

French Mediterranean Side Dishes Vegan Vegetables Vegetarian

Ingredients

2 aubergines
4 small courgettes
2 red peppers
4 large tomatoes
4 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
½ tsp sugar
salt and freshly ground black pepper
small bunch basil, roughly torn

Method

Cut the aubergines into quarters lengthways, then cut the quarters into 2-3cm slices. Cut the courgettes into 2-3cm slices. De-seed the peppers and cut them into bite-sized pieces.

To peel the tomatoes, score a cross in the base of each tomato and place them in a heatproof bowl. Pour over enough boiling water to cover and set aside for one minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh.

Heat the oil in a flameproof casserole dish and add the onions. Cook over a gentle heat for 8-10 minutes, stirring occasionally, until golden-brown and very tender. Add the aubergines and courgettes, increase the heat slightly and cook for 2-3 minutes. Stir in the peppers, garlic, sugar, some salt and pepper and half the basil and mix well. Cover and cook over a very gentle heat for at least 20 minutes (longer is better).

Add the tomatoes to the pan and cook for a further 10 minutes. Scatter the ratatouille with the remaining basil and serve.

You can make this the day ahead - the flavours will infuse beautifully overnight!