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Ratatouille


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Thanks to Laura M east side
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

Picture
Photo credit: BS

Method: 
  • 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.

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