Ratatouille

Name: Ratatouille
Cuisine: British
Ingredients: 2 red onions; 4 cloves garlic; 2 aubergines; 3 courgettes; 2 peppers (red or yellow); 5 tomatoes; Big bunch of fresh basil; Few sprigs of thyme; 1 tin plum tomatoes; 2 tablespoons balsamic vinegar; Zest of half a lemon; Salt; Pepper

Liskin @cook_9949723

Such a delicious dish, enjoy as a meal on its own with some crusty bread or as a side with some meat or fish. I like to eat the leftovers with some pasta, works really well too!

Liskin @cook_9949723

Such a delicious dish, enjoy as a meal on its own with some crusty bread or as a side with some meat or fish. I like to eat the leftovers with some pasta, works really well too!

Saved

Ingredients

2red onions
4 clovesgarlic
2aubergines
3courgettes
2peppers (red or yellow)
5tomatoes
Big bunch of fresh basil
Few sprigs of thyme
1 tinplum tomatoes
2 tablespoonsbalsamic vinegar
Zest of half a lemon
Salt
Pepper

Saved

Steps

1

Prepare your vegetables: cut the onions into wedges, finely slice the garlic and chop the courgettes, aubergines and peppers into bite size chunks (about 2.5cm). Roughly chop the fresh tomatoes. Pick the basil leaves and set aside, finely chop the stalks.
2

Heat some oil in a large casserole or sauce pan over medium heat and add the peppers, courgettes and aubergine (you may need to do this in two batches), fry for about 5 minutes, until soften and golden. Remove the veg from the pan.
3

Add some more oil to the pan and fry the onion, garlic, basil stalks and thyme leaves for 10-15 minutes, until nicely softened.
4

Return the vegetables to the pan, add the tinned and fresh tomatoes, balsamic and season with salt and pepper. Give it a stir.
5

Cover the pan and simmer over low heat for 30-35 minutes, or until reduced, sticky and sweet.
6

Tear in the basil leaves and finely grate the lemon zest.