Ratatouille

A simple, rustic dish that celebrates the best of summer vegetables. Ratatouille is one of those recipes that proves just how good fresh, seasonal produce can be. Serve it as a light main with crusty bread or as an accompaniment to your favourite meal.

Ingredients

• 1 aubergine, diced into 2cm chunks
• 1 courgette, sliced into half moons
• 1 red pepper, roughly chopped
• 1 small onion, diced
• 2 cloves garlic, finely chopped
• 400g ripe tomatoes, chopped (or 1 x 400g tin chopped tomatoes)
• 1 tbsp olive oil
• 1 tsp tomato purée
• ½ tsp dried oregano
• ½ tsp dried thyme
• Small handful fresh basil leaves
• Sea salt and freshly ground black pepper

Method

1. Heat half the olive oil in a large frying pan or casserole dish. Add the aubergine and cook for 5-7 minutes until lightly golden. Remove and set aside.
2. Add the remaining oil and gently cook the onion for 4-5 minutes until softened. Stir in the garlic and cook for a further minute.
3. Add the pepper and courgette and cook for 4-5 minutes until beginning to soften. Return the aubergine to the pan.
4. Stir in the tomato purée, oregano and thyme, then add the tomatoes. Season well with salt and black pepper.
5. Bring to a gentle simmer and cook uncovered or partially covered for 30-35 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
6. Tear in the basil leaves just before serving and adjust the seasoning to taste.

To Serve

• With warm, crusty bread for a simple lunch.
• Spooned over rice or couscous.
• Alongside grilled chicken, fish or halloumi.
• Topped with a poached egg for an easy supper.