Ratatouille
Aubergine, courgette and pepper browned separately, then simmered together in tomato and thyme. Frying in stages keeps each vegetable distinct instead of one soft mass. Good warm or at room temperature.
Method
- Cut the aubergine, courgettes and red peppers into 2 cm chunks. Chop the onion finely and slice the garlic.
- Warm half the olive oil in a large, wide pot over a medium-high heat. Fry the aubergine for about 5 minutes, turning now and then, until golden in patches, then tip it onto a plate.
- Add the remaining oil, the courgettes and the red peppers to the pot and cook for about 5 minutes until lightly coloured. Tip them onto the plate with the aubergine.
- Turn the heat down to medium and add the onion, a pinch of salt and a splash of water if the pot looks dry. Cook for about 6 minutes until soft, then add the garlic for 1 minute.
- Stir in the chopped tomatoes and dried thyme and put all the vegetables back in the pot. Simmer with the lid half on for 20 to 25 minutes, until the vegetables are soft but still hold their shape.
- Taste, and add salt and pepper as needed. Slice the sourdough and serve the ratatouille warm with the bread.
Tip It tastes better the next day, so make it ahead and warm it through, or eat it cold with bread.
Per portion
| Energy | 561 kcal |
| Protein | 19 g |
| Carbohydrate | 78 g |
| of which sugars | 29 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 15 g |
| Salt | 1.13 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- aubergine1
- courgette2
- red pepper2
- onion1
- garlic4 cloves
- chopped tomatoes1 tin
- sourdough loaf½
- dried thyme1 tsp
- olive oil2 tbsp
