Ratatouille is a vegetable stew from the Provence region of France. In summer when peppers, aubergines, courgettes and tomatoes are in abundance, it makes a colourful, tasty and versatile dish.
I N G R E D I E N T S (for 2-4 people)
3tbsp Olive Oil, 1 chopped Onion, 3 crushed Garlic Cloves, half each of a Red, Yellow and Green Pepper (all deseeded and chopped), plus approx 300g cubed Aubergine, 300g chopped Courgettes, 3 chopped Tomatoes, a handful of chopped fresh Basil and Seasoning.
To cook the Ratatouille, put the oil in a large saucepan and soften the chopped onion, peppers and crushed garlic for about 5 minutes with the lid on before adding the chopped aubergine and courgettes. Cook a further 5 minutes. Add the tomatoes, half the basil and seasoning and cook another 5 minutes. Add enough water (or vegetable stock) to come half way up to the level of the vegetables and bring to the boil stirring constantly before adding the remaining basil. Lower the heat and simmer with the lid off for 30-40 minutes, until the vegetables are soft and the liquid has reduced to a stew consistency. Check seasoning and add to taste.
Ratatouille can be served hot with rice as a vegetarian option, with grilled meat or fish, or cold with crusty bread as a healthy snack.