Ratatouille
by Ysanne Spevack
This French classic can be served hot or cold with crusty bread, or as an accompaniment to fish dishes.
Serves Four
- 1 kilo tomatoes, quartered
- 1 Spanish onion, finely sliced
- 1 large aubergine, halved and finely sliced
- 10 baby sweetcorns, halved
- a head of broccoli, coarsely chopped
- 2 red peppers, cored and coarsely sliced
- 4 large open mushrooms, sliced
- a good amount of olive oil, enough to entirely coat your saucepan
- a handful of fresh parsley, chopped to taste
- 4 dried bay leaves
- a good sprinkling of oregano and thyme
- a squirt of tamari
- and a big pinch of coarsely crushed black peppercorns
- Pour the olive oil into a medium saucepan, and heat on a medium heat.
- When the oil’s hot, add the onions and aubergines.
- After stirring with a wooden spoon to ensure the ingredients are coated with oil, reduce the heat to a minimum and replace the lid.
- About 7 minutes later, they should start to look a bit translucent. If so, add the rest of the ingredients.
- Replace the lid, and stew over a minimum heat for a maximum length of time. This recipe can be knocked up quickly, but really benefits from being allowed to slowly simmer for about an hour.
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