Serves a hearty 4 as a main
1 onion, chopped
2 tbsp olive oil
2 cloves garlic, finely chopped
1 aubergines, cubed
2 courgettes, halved lengthways & thickly sliced
1 red or yellow pepper, seeded & chopped to similar size as other vegetables
1 can chopped tomatoes, or 2 large beef tomatoes, diced
salt & pepper
1 tbsp crushed coriander seeds (optional)
Start by frying the onions in the olive oil whilst chopping the other vegetables. I prefer to add the peppers next, then the courgettes, aubergines, and finally tomatoes and garlic. But there really is no reason for this orde, apart from the garlic which I don't like to burn so add at the end.
2 tbsp olive oil
2 cloves garlic, finely chopped
1 aubergines, cubed
2 courgettes, halved lengthways & thickly sliced
1 red or yellow pepper, seeded & chopped to similar size as other vegetables
1 can chopped tomatoes, or 2 large beef tomatoes, diced
salt & pepper
1 tbsp crushed coriander seeds (optional)
Start by frying the onions in the olive oil whilst chopping the other vegetables. I prefer to add the peppers next, then the courgettes, aubergines, and finally tomatoes and garlic. But there really is no reason for this orde, apart from the garlic which I don't like to burn so add at the end.
Add the coriander if using, and season a little. Cover and bring to the boil, then turn a simmer until the vegetables are soft. Check and stir every now and then to
make sure if it is not drying out and sticking to the bottom of the pan.
The
resulting stew should be quite thick and pulpy. It can be eaten hot or
cold and in my opinion is better the day after making!
Ratatouille can be eaten on it's own, with crusty bread, pasta, beans, chickpeas, white fish, pork chops. The list is endless.
Ratatouille can be eaten on it's own, with crusty bread, pasta, beans, chickpeas, white fish, pork chops. The list is endless.
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