Serves 2
Simple Ratatouille
Ratatouille is a great Sunday (or any other day!) ‘cook-up’ dish to prepare in advance for the week, as it always tastes better a day or two after it is made.
To make this into a complete meal, I might crumble over some organic feta and a sprinkle of dried oregano, or enjoy it alongside some simply grilled fish or chicken. It’s also delicious mixed with herby salad leaves and some butter beans (for a quick lunch or vegan alternative). My ingredients list here is just a guide, so if you have more of one thing and less of another, do play around, adding a little chilli if you love heat or more fresh green herbs, for example.
INGREDIENTS
- 2-3 tablespoons olive oil
- 1 red onion, rough diced
- 8 garlic cloves, sliced
- 2 large peppers, deseeded and cut into strips
- 1 aubergine, cut into batons
- 2 courgettes, sliced
- 4-5 ripe tomatoes, roughly chopped (or 1 tin chopped tomatoes)
- 1-2 tablespoons tomato puree
- Salt flakes
- 1 tablespoon small capers
- 1 large bunch basil (40g), torn or chopped
- 2 tbsp apple cider or good sherry vinegar
- A very generous drizzle of extra virgin olive oil
To serve:
- Sprinkle over feta cheese (optional)
STEP-BY-STEP
Preheat your oven to 170/150 fan/Gas 3. You will also need a large, lidded casserole pot. It is best to peel, chop and slice all your ingredients before you start cooking.
In a large frying pan, gently heat 2-3 tablespoons of olive oil and sauté the onions and garlic together for a few minutes, until they have softened but not overly browned. Next, add the aubergine and peppers, and sauté together for a further 2-3 minutes, stirring well.
Finally, add the courgettes, chopped tomatoes, tomato puree and capers, along with half the basil, and a generous few pinches of salt and stir once or twice gently to combine.
Remove from the hob, transfer to a large casserole pot and cover with the lid. Cook for 35-40 minutes in the oven.
Once cooked, pour over the vinegar and allow it to cool completely, before stirring through the rest of the basil leaves and a good drizzle of extra virgin olive oil.
This keeps well in the fridge for 4 – 5 days, but is best served at room temperature, so bring it out at least 30 minutes before you need it.
MORE TO EXPLORE
Please note: Although we do our best to ensure that recipes are correctly tagged according to ingredients, potential benefit, dietary requirements, type of dish or other filter, this is a manual process and errors may occur. Please therefore take care to thoroughly review the listed ingredients and method before commencing cooking to ensure none of the ingredients or methods given may cause adverse effects to anyone consuming the food. We do not provide any assurances nor accept any responsibility or liablity with regard to the originality, efficacy, quality or safety of recipes or articles.
This website uses some carefully selected affiliate links. If you buy through these links, we may earn an affiliate commission, at no additional cost to you. This helps to keep all of our online content free for everyone to access. Thank you for your support as every little helps.