Ratatouille — the classic Provençal stew of aubergine, courgette, peppers and tomatoes cooked separately then brought together with garlic and basil. Rich, summery and full of flavour.
- 2 large Aubergine
- 4 Courgettes
- 2 Yellow Pepper
- 4 large Tomato
- 5 tbs Olive Oil
- Bunch Basil
- 1 medium Onion
- 3 finely chopped Garlic Clove
- 1 tsp Red Wine Vinegar
- 1 tsp Sugar
Tags:
Vegetables SideDishVideo
Preparation
- Cut the aubergines in half lengthways, then place cut-side down, slice in half lengthways again, and cut across into 1.5cm chunks. Trim the courgettes and cut across into 1.5cm slices. Peel the peppers from stalk to bottom, cut around the stalk, then into 3 pieces, removing any membrane, and chop into bite-size chunks.
- Score a small cross on the base of each tomato and put into a heatproof bowl. Pour over boiling water, leave for 20 seconds, then remove. Pour the water away, replace the tomatoes, cover with cold water, leave to cool, then peel. Quarter the tomatoes, scrape away the seeds, and roughly chop the flesh.
- Set a sauté pan over medium heat and, when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 minutes on each side until soft, then set aside. Fry the courgettes in another tablespoon of oil for 5 minutes until golden on both sides, then repeat with the peppers — don't overcook the veg, as they cook more later.
- Tear up the basil leaves and set aside. Cook the onion in the pan for 5 minutes, add the garlic, and fry for a further minute. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return all the vegetables to the pan with some salt and pepper and cook for 5 minutes. Serve with the remaining basil.
