Fridge Clearout Recipe - Ratatouille

Fantastic dish for using up any odd peppers and courgettes you might happen to have living in your fridge, and a great way for your family to eat more veg too!
With nice fresh crusty bread this is a meal on it's own, but ratatouille is perfect as a side dish to chicken or whatever else you fancy for that matter.


There's nothing tricky involved to make it either, which is great if you're not really into cooking but want something different for a change.


To serve more, just add another aubergine and perhaps another courgette.
If you want your ratatouille to have more sauce, I'd go for using a good quality tin of tomatoes instead of fresh tomatoes.

Print Recipe

Serves 4 as a side dish or two as a main - you will need:
1 nice big aubergine - cut into 1cm slices
a few glugs of olive oil
2 red onions - finely sliced width-ways
3 cloves of garlic - finely chopped
2 red peppers, or 1 red and 1 yellow - sliced
2 large courgettes - cut into 1cm rounds
4 large ripe tomatoes or 1 x 400g tin tomatoes
a couple of teaspoons of Herbes de Provence
sea salt and black pepper to taste

How to do it:
Brush the aubergine slices with little oil, heat up a big frying pan (or any other big pan that has a lid till) it's nice and hot then fry the slices - you might have to do a few at a time.
Turn them slices over and brush with the other side and repeat till they're all nice and golden - remove and set aside.
In the same frying pan, heat a few glug of olive oil over a medium heat.  Add the onions and cook for 5 minutes, until they begin to soften and turn golden.
Now add the garlic and cook for a few minutes, then add the peppers and courgettes, and cook for about 8-10 minutes until they begin to soften.

Use a knife to score a cross into the base of each tomato. Put them in a bowl, cover with boiling water and leave for a minute.
Remove with a slotted spoon and peel off the skin.  Cut the tomatoes in half and remove the seeds - it's easy with a spoon.
Roughly chop the tomatoes and add to the pan, along with the aubergine and Herbes de Provence.
Now lower the heat and cover the pan with a tight lid.  Simmer gently for 20 minutes or so, until the vegetables are cooked through. Season to taste.


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A GLUG OF OIL