A classic for a reason! This ratatouille is cooked all in one pot for minimal washing up and is packed with nutritious, versatile veg.
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Serves
6
Aubergine
Peppers
Courgette
Red Onion
Garlic
Dried Thyme
Plum Tomato
Cherry Tomatoes
Red Wine Vinegar
Sugar
Lemon
Fresh Basil
Olive Oil
Salt
Black Pepper
Serves
6
Aubergine
Peppers
Courgette
Red Onion
Garlic
Dried Thyme
Plum Tomato
Cherry Tomatoes
Red Wine Vinegar
Sugar
Lemon
Fresh Basil
Olive Oil
Salt
Black Pepper
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Step 1.
Cut the aubergine into 2cm pieces, then do the same for the courgette and the peppers. Finely chop the garlic, then peel and finely slice the red onion.
Step 2.
Add a quarter of the olive oil to a large heavy-bottomed saucepan set over a medium-high heat. Working in batches, add the aubergines, courgettes and peppers. Cook each batch for about 5 mins, stirring occasionally, until golden all over. Transfer to a bowl as you go. The veg won’t be fully cooked yet - this step is all about building flavour.
Step 3.
Add the rest of the oil to the same pan. Don’t worry if the bottom’s caught a bit, that’ll lift when the liquid goes in. Tip in the red onions with a big pinch of salt and cook for 10 mins until soft and jammy. Stir in the garlic and dried thyme and cook for another 2 mins.
Step 4.
Pour in the chopped tomatoes, then add the browned veg back in along with the cherry tomatoes, red wine vinegar and sugar. Season well with salt and pepper. Bring to a simmer, pop on a lid and let it bubble gently for 30 mins. Take the lid off and cook for another 5 mins to thicken everything up.
Step 5.
Tear in the basil and squeeze over the juice from half a lemon. Give it all a stir and serve.
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