Ratatouille

I’ve overindulged a little recently and as a result my body is absolutely craving some really healthy veggie loaded food. All these colourful ingredients were staring at me at the green grocers and cooking up a large batch of Ratatouille immediately sprang to mind.

Everyone knows how to make a Ratatouille right?  Well here’s my version anyway.   If you want to you can vary the combinations of these vegetables to suit your tastes.  More aubergine, less courgette for example. I personally love all these vegetables so wouldn’t leave any of them out.

Ingredients (serves 3 as a side dish)

  • Extra Virgin olive oil
  • 1 onion diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 courgette, diced
  • 1 large aubergine (or in my case 2 baby aubergine’s as that’s what the shop had)
  • 1 tin of organic chopped tomatoes
  • 1 tablespoon of tomato purée (pure concentrate, with no added ingredients)
  • a few fresh basil leaves
  • a large pinch of dried mixed herbs (Thyme, Rosemary, Basil, Oregano etc)
  • black pepper
  • 2 cloves of garlic, minced
  • a large pinch of fresh parsley (dried in my case)
Method
  • Heat a glug of olive in a large saucepan or wok.
  • Fry the onions until they soften, then add the aubergine, courgettes and peppers one vegetable at a time so that they each have a time to soften.
  • When they’ve had a good few minutes and are beginning to brown, add the tomato purée, fresh basil, black pepper and continue to stir.
  • Add the tin of chopped tomatoes.  Stir, cover and simmer for 20 minutes.
  • Remove the lid and cook for a further 10 minutes till the sauce thickens.
  • Remove from the heat and add the garlic and fresh parsley.

Ratatouille can be served so many ways.  I had mine with a simply baked haddock fillet (lemon, olive oil and seasoning) plus a rocket salad, dressed with a lemon juice and a few toasted pine nuts.  Leftovers will go in the freezer and could be served as follows;   With a baked sweet potato, with a grilled Sirloin or Venison Steak, with baked salmon, as a basis for *fake* lasagna , or other oven bake (layered with sweet potato or butternut squash? mmm).  You could even whizz the mixture in a blender and serve it as soup or as a sauce for vegetable pasta – Endless fun..

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