This recipe is taken from Healthy Comfort Dishes.
Ratatouille is not just for high summer. In fact, I almost prefer it as the weather starts to turn a little more blustery, as the flavours bring warmer day memories flooding right back. It is also a great Sunday ‘cook-up’ dish to prepare in advance for the week (or indeed, if you’re cooking ahead for a crowd), 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 tossed through salad leaves, no dressing needed – just use the olive oily juices! 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 chili if you love heat or more fresh green herbs, for example.
You’ll Need (Serves 6)
- 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
- 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.