Ratatouille
Aubergine, courgettes, peppers and onion browned separately in olive oil, then slowly stewed with tomatoes, garlic, thyme and basil.
Method
- 1
Heat 2 tbsp oil in a large deep pan over medium-high heat and fry the aubergine with a pinch of salt, turning, until golden and soft. Tip into a bowl.
- 2
Add 1 tbsp oil and fry the courgettes with a pinch of salt until lightly browned at the edges. Add them to the bowl.
- 3
Lower the heat to medium, add 2 tbsp oil, the onion and the peppers, and cook until soft and sweet.
- 4
Add the garlic and cook until fragrant.
- 5
Add the tomatoes, thyme, bay leaf and 1 tsp salt and simmer until the tomatoes collapse into a loose sauce.
- 6
Return the aubergine and courgettes to the pan and stir gently to combine.
- 7
Cover and simmer over low heat, stirring once or twice, until all the vegetables are very tender but still hold their shape.
- 8
If there is a lot of liquid, uncover and simmer until it thickens.
- 9
Remove the thyme stalks and bay leaf and season with salt and pepper.
- 10
Stir in the basil and the remaining 1 tbsp oil. Serve warm or at room temperature.
Notes
- Browning each vegetable separately keeps its own flavour and texture instead of a uniform stew.
- To peel fresh tomatoes, score a cross in the base, cover with boiling water for 30 seconds, then slip off the skins.
- Ratatouille tastes even better the next day and makes a good side for roast lamb or grilled fish.
Equipment
Large deep frying pan or casserole with a lid, Large bowl