A simple stewed vegetable dish from the South of France.
Ingredients for Ratatouille:
- 4 tablespoons olive oil
- 2 medium onions, sliced
- 1 green pepper, de-seeded and sliced
- 2 aubergines, sliced
- 3 tomatoes, skinned and sliced
- Salt and ground black pepper
- 2 cloves of garlic, crushed
Method for Ratatouille:
- Heath the oil in a large pan and stir in all the ingredients.
- Turn the vegetables in the hot oil for about 2 minutes, add the garlic, salt and pepper. Transfer into an oven-proof dish and cover.
- Cook for approximately 75 minutes in the oven at Gas Mark 4, 350 degrees F (180 degrees C).
A simple stewed vegetable dish from the South of France.
Serve with a hunk of bread or steamed rice to make it more filling.
Serves 4.
A variation on the above recipe, 1 small to medium courgette, 1 small aubergine, 1 medium red onion, 1 red/yellow pepper, 1 tin of plum tomatoes or equivelent home grown, 4 cloves garlic, 1tspn cayenne pepper. Grill sliced courgette and aubergine and set to one side, finely chop garlic, roughly chop onion and pepper, saute garlic in olive oil add onion and pepper saute for a few seconds add cayenne then tomatoes, simmer for 15 minutes, quarted courgette and aubergine slices and add to mix, heat through anr ready to serve. Delicious with grille fresh fisn such as pollock or sea bass.
Didn’t have any aubergine (crop failure yet again!) so made it without. Freezes well in portion sizes ready for pasta sauce in the winter. Last year’s was lush so am making more in the morning.