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Ratatouille Recipe
This ratatouille recipe is simple to cook either in the oven or as here, on the hob. It's a good dish to go with plain meat or fish because it comes with its own sauce. Garlic, rosemary and basil are important for the finished flavor of the dish. If you cook it on the hob, you can poach some eggs in the mixture for 3 to 5 minutes depending on how set you want them. It's a meal in itself with some crusty bread to mop up the juices. By using olive oil, it's also a heart healthy dish. Ratatouille Take a large pan with a lid and heat the oil. Add the onion, pepper, garlic and rosemary and then gently cook, stirring occasionally for about 5 minutes until the onion and pepper are soft. Add the courgette and aubergine and saute a further 2 minutes, so that all the veg is mixed together. Add the tomatoes, then fill the can with water and add it to the pan. Add the tomato puree and bring to the boil. Simmer with the lid on for about 40 minutes. Uncover and allow the mixture to cook for a further 20 minutes or so. During this time, the liquid should reduce and make the sauce thicker. Taste and adjust the seasoning to taste. If you want to, this is the time you could add eggs to poach - just cover and leave until they're set. Just before serving, scatter over a few torn basil leaves.
For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section. I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.
Ratatouille Recipe - to Herb Recipes
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