Serves
6-8 people
Ingredients | |
| Large aubergine cut in to 1″ chunks | 1 |
| Courgette cut in to 1/4″ slices | 500g |
| Salt | 1tbs |
| Plain flour | 6tbs |
| Olive Oil | 125ml |
| Large onion, finely chopped | 1 |
| Green bell peppers, seeded and cut in to 1/2″ pieces | 2 |
| Garlic cloves, finely chopped | 4 |
| Tomatoes, seeded and cut in to 1/2″ pieces | 1kg |
| Capers, chopped | 2tbs |
| Salt and freshly ground pepper to taste | |
| Parsley, chopped | 3tbs |
| Parmesan Cheese, grated | 60ml |
| Fresh basil, chopped | 3tbs |
A hearty, warming Provençal classic
Originating from Southern France, Ratatouille is a medley of mediterranean vegetables. Ideal served as a meat-free main course or as a side dish to accompany roast lamb or duck breasts. May be served hot, cold or at room temperature.
Method
- 1. Place the aubergine and courgette in a bowl, sprinkle with salt and toss gently. Allow to stand for 30 minutes and drain off the liquid. Pat dry with paper towels and toss in the flour to coat.
- 2. Heat some of the olive oil in a heavy frying pan over moderate heat until very hot. Add the aubergine and courgette and sauté until golden. Transfer to a bowl once golden and allow it to stand.
- 3. Sauté the onion, bell pepper, and garlic in the remaining oil for about 3 minutes. Add the tomatoes, capers, salt, and pepper, and cook an additional 5 minutes.
- 4. Place 1/3 of the tomato mixture in a heatproof 8 to 10-inch (20 to 25 cm) casserole and sprinkle with 1/3 of the parsley, cheese, and basil. Top with half the aubergine mixture. Repeat, ending with a layer of the tomato mixture topped with the herbs and cheese.
- 5. Cover and simmer gently over low heat for 30 to 45 minutes. Make sure that the heat is low and the dish does not scorch. Once most of the liquid is evaporated the ratatouille is ready to serve.
