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.


Ratatouille 

  • 1 tbspn olive oil
  • 1large onion - peeled and chopped
  • 1 green pepper - cored and thinly sliced
  • 2 cloves garlic - peeled and crushed
  • 1 tbspn fresh rosemary
  • 1 aubergine (egglplant) - diced
  • 2 medium courgettes (zucchini) - diced
  • 1 400g can chopped plum tomatoes
  • 1 tbspn tomato puree
  • fresh basil leaves to garnish

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.

Stir in 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.

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 recipe.

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