Ratatouille
Ratatouille is a classic French vegetable stew made with tender aubergine, courgette, and sweet peppers slowly simmered in a rich tomato sauce. Fragrant basil and garlic give this wholesome dish a vibrant Mediterranean character. Serve it warm on its own, over baked potatoes, or alongside crusty bread.
Ingredients
- Olive Oil60 ml
Instructions
7 steps- 1
Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices. Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces.
- 2
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 a minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh.
- 3
Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8-10 minutes, stirring occasionally, until golden-brown and very tender.
- 4
Add the aubergines and courgettes, increase the heat slightly and cook for 2-3 minutes.
- 5
Stir in the peppers, garlic, sugar, some salt and pepper and half the basil. Mix well and cover with a lid. Cook over a very gentle heat for 20 minutes.
- 6
Add the tomatoes to the pan and cook for a further 10 minutes.
- 7
Scatter the ratatouille with the remaining basil and serve.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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