Ratatouille
Prep time: 45 mins | Serves: 6
Ingredients:
40g olive oil
200g aubergine, diced into 2cm cubes
200g courgette, diced
150g red pepper, diced
150g yellow pepper, diced
200g onion, finely sliced
20g garlic, finely chopped
400g ripe tomatoes, chopped (or good-quality tinned)
30g tomato purée
5g fresh thyme leaves (or 2g dried)
5g fresh rosemary, finely chopped
4g sea salt
1g freshly ground black pepper
10g fresh basil, torn
10g red wine vinegar
Method:
Place a large wide pan over medium heat and add half of the olive oil. Add the aubergine with a pinch of salt and cook for 8–10 minutes until golden and softened. Remove from the pan and set aside.
Add a little more oil if needed and cook the courgette for 4–5 minutes until lightly coloured. Remove and set aside with the aubergine. Cooking the vegetables separately prevents them from steaming and keeps the texture beautiful.
Add the remaining olive oil and gently cook the sliced onion for 6–8 minutes until soft and slightly caramelised.
Stir in the garlic and cook for 1 minute until fragrant.
Add the diced peppers and cook for 5 minutes until beginning to soften but still holding shape.
Stir in the tomato purée and cook for 2 minutes to deepen the flavour.
Add the chopped tomatoes, thyme and rosemary. Bring to a gentle simmer.
Return the aubergine and courgette to the pan. Stir well, reduce the heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce is rich and slightly thickened.
Finish with sea salt, black pepper, red wine vinegar (if using) and torn fresh basil.
Taste and adjust seasoning if needed — a little more salt, a touch more vinegar for brightness, or fresh herbs to lift it.
Storage:
Allow to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Flavours deepen beautifully overnight. Suitable for freezing for up to 1 month.
