Ratatouille
This is a classic French-style ratatouille, where the veg is cooked separately before simmering together. The result makes for a seriously delicious veg-packed dish.
Make sure you don’t mix your chopped veg together – we’ll be cooking it in separate stages.
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)
1 onion
2 garlic cloves
salt & pepper
4 tbsp extra virgin olive oil
1 bay leaf
4 sprigs fresh thyme
Recipe:
- Bring a small saucepan of water to the boil. Use a knife to make a cross at the bottom of the tomatoes. Blanch for 1 minute in the boiling water, then remove and set aside to cool slightly. When they’re cool enough to touch, peel the tomatoes and cut them into chunks.
- Finely dice the onion and chop the garlic. Cut the courgette, aubergine and red pepper into small chunks. 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 to the frying pan and cover it with a lid. Cook until soft (about 5 minutes), then remove from the pan and set aside.
- Fry the onion, garlic and courgette until fragrant, then add the other vegetables back into the pan. Add a bay leaf and season with salt and pepper. Simmer for a while so the flavours mix together, then dish up and enjoy.
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.
