RATA­TOUILLE

Friday - - Good Food -

Prep time 15 mins Cook­ing time 45 mins Serves 4

4 tbsp olive oil 1 onion, thinly sliced ½ green pep­per, seeded and thinly sliced ½ red pep­per, seeded and thinly sliced 1 gar­lic clove, peeled and finely chopped 500g toma­toes, peeled,

seeded and diced 2 cour­gettes, sliced into rings 1 aubergine, diced 2 sprigs fresh thyme, leaves re­moved 1 bou­quet garni (see notes) Warm baguette, to serve

Heat 1 tbsp olive oil in a large non-stick saucepan over medium high heat. Add onions and cook, 2 mins. Add the pep­pers and gar­lic, and sauté, about 5 mins. Turn down the heat to low, add toma­toes, salt and freshly ground pep­per and cook, about 10 mins. Re­move the mix­ture and keep warm aside. Heat the re­main­ing olive oil in a sep­a­rate saucepan over medium heat, add cour­gettes and sauté, 4 mins. Re­move from the pan with a slot­ted spoon. Add aubergine to the same pan, sea­son, sprin­kle with thyme leaves and sauté, 4 mins. Add more olive oil, if needed. Add aubergine, cour­gettes and bou­quet garni to the tomato mix­ture, and cook over low heat, 20 mins. Serve with a warm baguette, spread with herb but­ter.

TIP: It is best to cook the veg­eta­bles sep­a­rately when mak­ing a rata­touille. To make your own bou­quet garni, tie to­gether 2 sprigs fresh thyme, 1 bay leaf and 6 stems fresh pars­ley with string.

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