Recipe Details

Ratatouille

Summary

The key to this recipe is to let it simmer, simmer, simmer until the ingredients are soft and squishy. There is no limit to the ingredients or herbs. Throw it in a pan, go away and read a book, come back later.

Ingredients

• 2 tins of tomaoes
• A few courgettes
• Green or red pepper
• An onion or two (white or red)
• Some garlic
• Some aubergines
• Red wine
• Herbs - whatever you have
• Salt and pepper to taste

Method

Chop the onion and saute until golden in some olive oil in a large saucepan. Meanwhile slice the aubergine and courgette. I like to chop these into strips about 3 or 4 cm long and 1cm wide. Chuck the pepper, aubergine and courgette into the pan. Smash a couple of cloves of garlic, throw them in. Add whatever herbs you've got (fresh or dried). I like basil, mixed herbs, herb de Provence - it's a Mediterranean dish so use your imagination. Stir the vegetables to ensure a liberal coating of herbs, add the tomatoes and a splash of red wine if you desire. Season with salt and pepper and a pinch of sugar. Stir well, bring to the boil and then reduce heat. Leave the lid off to reduce, take your book and leave well alone for at least 30 minutes. Goes great with pasta, smoked fish, cutlets or alone.