Rough & Ready Ratatouille
A family favourite, devised by my wife many years ago. Note the absence of basil, a normal ratatouille ingredient, as I do not like the taste of aniseed - but add it if you do. Wine vinegar is also an often-used ingredient but not in this recipe.
We like our peppers, etc quite chunky and crunchy so cook accordingly.
This can served with various principal ingredients: tonight it will be will served hot with pan-fried duck breasts and reheated tomorrow to accompany fillet steaks. For both meals there will be new potatoes, sautéed with a little rosemary, and fine beans.
Rough & Ready Ratatouille
A family favourite, devised by my wife many years ago. Note the absence of basil, a normal ratatouille ingredient, as I do not like the taste of aniseed - but add it if you do. Wine vinegar is also an often-used ingredient but not in this recipe.
We like our peppers, etc quite chunky and crunchy so cook accordingly.
This can served with various principal ingredients: tonight it will be will served hot with pan-fried duck breasts and reheated tomorrow to accompany fillet steaks. For both meals there will be new potatoes, sautéed with a little rosemary, and fine beans.
Open in Cookpad AppSteps
- 1
Heat oil in sauté pan and fry onions for 4 minutes on a medium heat. Stir only if needed to avoid sticking. Add garlic, stir gently and cook a further 2 minutes.
- 2
Add the peppers and cook for a further 5 or so minutes until the vegetables are softened, stirring occasionally. Set aside.
- 3
Add a little more oil and gently fry the courgettes and aubergines together for 10 minutes or until softened, stirring occasionally.
- 4
Return the onions, garlic and peppers to the pan. Stir gently but thoroughly. Then add the tomatoes, sugar, herbs and seasoning and cook for 15 minutes. Stir and serve.
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