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Ratatouille

We're just back from our French Cookery Holiday in Southern France and were so inspired by its bounty of beautiful vegetables, amongst them: tomatoes, peppers, aubergine and courgettes. With them we made a huge ratatouille, a dish that takes a little time to make but is so worth it and the leftovers are even better the next day. This is best made with flavoursome ripe tomatoes; otherwise, use a can of Italian tomatoes.

beef Tomatoes

Ratatouille

Serves: 4 | Dietary: Vegan, Gluten Free

Ingredients:

  • 1 large aubergine, chopped
  • 2 red peppers, chopped
  • 2 medium courgettes, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 4 large tomatoes, peeled and chopped or 1 x (400g) tin Italian tomatoes
  • 1 tsp sugar
  • 4 tbsps olive oil
  • a handful of basil leaves, torn
  • salt and freshly ground black pepper

Method:

  1. Preheat the oven to 200C/Gas6.
  2. Roast the aubergine and red pepper in the pre-heated oven with 3 tbsps of olive oil for 30 minutes. Stir a couple of times to stop the vegetables sticking.
  3. Gently fry the onion until soft in the remainder of the oil in a large saucepan until soft. Then add the roasted peppers, aubergines and courgettes and quickly stir-fry.
  4. Next add the tomatoes, half the basil, sugar and season with salt and pepper, stir once really well, then simmer very gently, covered, for 15 minutes.
  5. Check the seasoning and cook for a further 10 minutes with the lid off.
  6. Serve either warm or cold with the rest of the basil scattered over

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