Warriston recipe of the month
A monthly recipe using produce harvested from the Warriston site. Find more in our recipe archive
August 2019—Ratatouille
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Thanks to Laura M east side
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Ratatouille is easy to make and has the merit of using lots of courgettes. My twist is to roast the aubergine which I think gives a good flavour and texture.
The recipe is very flexible and you can adjust the quantities according to personal taste or what you have available. Most recipes include onion but I prefer it without; you can gently fry a sliced onion before the peppers at the start if you like. You need: 400-500 g courgettes, prepared weight, sliced or cut into chunks 3-4 red, orange or yellow peppers, cored and cut up 1 aubergine, diced 1-2 garlic cloves, crushed (optional) 400 g tin tomatoes, mashed up Olive oil Couple of bay leaves Seasoning |
Photo credit: BS
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Method:
The ratatouille improves if left for a day or so in the fridge.
It also freezes well.
It can be served hot or warm as a side dish and makes an endlessly versatile base for light meals. I often have it piping hot served with a couple of fried eggs and sprinkled with za'atar seasoning, or mixed with olives and topped with some crumbled feta cheese.
- Put the aubergine in a roasting tray and mix with a couple of tablespoons of oil to coat all surfaces. Roast on the top shelf of the oven at gas 6 (200°C) for about 20-25 minutes or so until the pieces start to brown at the edges. The chunks should retain their integrity.
- Meanwhile heat several tablespoons olive oil in a deep pan, add the peppers and bay leaves and stew gently for about 20 minutes until softened. Add the garlic at this stage if using.
- Add the tinned tomatoes and bring to a simmer.
- Add the courgettes and bring back to a simmer.
- Once the courgettes are tender (about 10 minutes) add the aubergine and turn off the heat after a couple of minutes.
- Season to taste.
The ratatouille improves if left for a day or so in the fridge.
It also freezes well.
It can be served hot or warm as a side dish and makes an endlessly versatile base for light meals. I often have it piping hot served with a couple of fried eggs and sprinkled with za'atar seasoning, or mixed with olives and topped with some crumbled feta cheese.
