Ratatouille is French – just in case you didn’t know. It is also a marvellous seasonal dish, making full use of amazing early summer vegetables such as aubergine, peppers and courgettes. The key to great ratatouille is to get the most flavour from the vegetables. In this case this is with relatively light cooking.
The perfect accompaniment to Ratatouille is Basics – Brown Rice.
Ratatouille can be frozen and keeps well in the fridge (it often tastes better a day or two later!).
Preparation and cooking time 40 minutes
Ingredients – Soup
125 millilitres olive oil
0.25 teaspoon asafoetida
2 large green peppers
2 large red peppers
1 medium aubergine
2 large courgette
400 millilitres passata (or one tin of plum tomatoes)
0.25 teaspoon sea salt flakes
0.25 teaspoon freshly ground black pepper
1. Add around half of the olive oil to a large pan and place on a low heat
2. Clean, remove the seeds and pith and slice the green and red peppers into strips. Add the asafoetida to the pan and fry gently for around 30 seconds. Add the strips of green and red pepper, stir well and allow to cook for a few minutes
3. Chop the aubergine into rough two centimetre dice. Add to the pan and mix well. Add the remainder of the olive oil to the pan mix well and allow to cook for around five minutes
4. Chop the courgette into rough two centimetre dice. Add to the pan, mix well and allow to cook for a further five minutes
5. Add the passata (or tinned plum tomatoes) to the pan and mix well. Bring to a simmer and cook for at least 10 minutes. Season with salt and pepper
6. Serve with brown rice and crisp green salad.