Ratatouille

On a Monday morning fridge raid I realised I had all the ingredients for a simple ratatouille, a French vegetable and tomato stew that is brimming with flavour. My recipe is not traditionally French but it is inspired by the classic and is still very hearty and filling. It can be served as a side dish or over pasta to turn it into delicious meat free main.

Let’s get cooking…

Toss the diced aubergine with salt, pepper and olive oil and scatter onto a baking sheet. Do the same with the zucchini and peppers on a separate baking sheet. Bake both sheets of vegetables at 180 for 40-45 minutes until caramelised and golden brown.

While the veggies roast, sauté the onion in a little olive oil until translucent, add in the garlic and stir around for 30 seconds then add in the finely pulsed tomatoes. Season generously with salt and pepper and allow to bubble away on medium to low heat until the sauce has reduced by half. Once the sauce has reduced, add in some crushed red pepper flakes according to your heat preference.

Stir through the vegetables once those are ready and simmer for 10 minutes so that the flavours really mix together. Turn of the heat and tear in a handful of basil leaves. Serve over your favourite pasta.