House recipe
🫑 Ratatouille
Summer vegetables browned separately, then simmered together in tomato with garlic and herbs.
Allergens. Contains: none listed. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 1 aubergine, cut into 2 cm cubes
- 2 courgette, cut into 2 cm cubes
- 2 bell pepper, red and yellow, cut into squares
- 1 onion, chopped
- 3 cloves garlic, sliced
- 5 tbsp olive oil
- 1 tbsp tomato purée
- 400 g chopped tomatoes (tinned)
- 4 sprigs thyme
- 1 bay leaves
- 1 small handful basil, torn
- Salt, to taste
- Black pepper, to taste
Method
- Fry the aubergine in 2 tbsp olive oil in a large pan over medium-high heat until golden. Lift out.
- Add 1 tbsp oil and brown the courgette the same way, then lift out.
- Add the remaining oil, the onion and peppers and cook for 8 minutes until soft. Stir in the garlic and tomato purée for a minute.
- Add the chopped tomatoes, thyme and bay leaf, then return the aubergine and courgette.
- Season, cover and simmer gently for 30–35 minutes, stirring now and then, until everything is very tender.
- Remove the thyme stalks and bay leaf, stir in the basil and serve hot or warm.