Ratatouille
A vibrant, rustic French ratatouille of tender aubergine, courgette, peppers and tomatoes simmered with garlic, onion and fresh basil—bright, aromatic and perfect as a side or light main.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 pcs aubergine
- 4 pcs courgette
- 2 pcs yellow pepper
- 4 pcs tomato
- 0.083 l olive oil
- 1 bunch basil
- 1 pcs onion
- 3 pcs garlic clove
- 1 tsp red wine vinegar
- 1 tsp sugar
Directions
- Cut aubergines into 1.5cm chunks.
- Trim courgette ends and slice into 1.5cm rounds.
- Remove pepper stalks, peel, remove membranes and chop into bite-size chunks.
- Score tomatoes, pour boiling water over them for 20 seconds, then cool in cold water, peel, quarter, remove seeds and roughly chop.
- Heat a sauté pan, add 2 tbsp (30ml) olive oil and brown aubergines about 5 mins each side until soft, then set aside.
- Fry courgettes in 1 tbsp (15ml) oil about 5 mins until golden; repeat with peppers.
- Tear up basil leaves and set aside.
- Cook onion in the pan 5 mins, add garlic and fry 1 min.
- Stir in vinegar and sugar, add tomatoes and half the basil.
- Return aubergines, courgettes and peppers to the pan, season with salt and pepper and cook about 5 mins.
- Serve topped with remaining basil.