With the abundance of gorgeous summer veggies we’ve been enjoying eating ratatouille lately. Originally from Provence, it’s a classic Southern French veggie side dish made with Tomatoes, Onions, Peppers, Courgettes and Aubergines. Utterly delicious and bursting with vibrant summer flavour.
What To do with Ratatouille?. It’s lovely eaten with pasta, gnocchi, rice, quinoa or couscous. Serve with a sprinkling of Parmesan, Mozzarella, Goats Cheese or Feta if you wish. Fab as a side dish to meat or fish. It’s also a very tasty pancake filling, topping for a jacket spud or sauce for a lasagne or pasta bake.
Louisa
INGREDIENTS:
3 tablespoons Olive Oil
1 large white or red Onion, medium dice
3 cloves Garlic, finely chopped (optional if you’re garlic adverse)
1 Aubergine, diced
1 or 2 Peppers (red, orange, green), diced
1 or 2 Courgettes (depending on size!), sliced
1 small glass of White or Red Wine (optional)
600g fresh Chopped Tomatoes or good quality tinned chopped tomatoes
3 Bay Leaves
1 heaped dessertspoon fresh Thyme, Oregano or Marjoram leaves or 2 teaspoons dried.
small splash Red Wine Vinegar
Salt and Pepper
METHOD:
- Dice or slice all your veggies to about the same size of 2/3 cm.
- Heat the oil in a large saucepan or casserole dish and sauté the onion for 5 minutes before adding the garlic for a further minute.
- Stir though the aubergine and peppers followed by the courgette about 5 minutes later. Stir frequently so nothing catches.
- Pour in the wine if using then the chopped tomatoes, bay, herbs, red wine vinegar and a generous pinch of salt and pepper. Bring everything to a simmer.
- Cook on a gentle heat for about 30 to 40 minutes until the veggies are very tender and tomatoes have reduced down. Season with more salt and pepper and serve.