Ratatouille
Sunshine food at its finest. This dish is delicious on its own or as a side. We like it with a fresh baguette to soak up the juices.
SERVES 6 PREP 15 MINS COOK 1HR 10 MINS
✱ 2 small aubergines, cut into 1cm cubes
✱ 2tsp fine sea salt, plus more as needed
✱ 180ml extra-virgin olive oil
✱ 2 medium courgette, cut into 1cm cubes
✱ 1 large yellow onion, cut into 1cm cubes
✱ 1 bunch fresh basil tied in a bouquet with kitchen twine, plus 2tbsp chopped basil leaves
✱ 6 garlic cloves, finely chopped
✱ 2 medium red peppers, deseeded, cut into 1cm cubes
✱ 4 medium plum tomatoes, cut into 1cm cubes, or 1 x 400g can plum tomatoes
✱ Pinch of red pepper flakes
1 Toss the diced aubergine with the salt. Transfer to a colander and set aside to drain for about 20 mins. Use paper towels to pat the aubergine dry.
2 Set a large skillet over medium heat and add 4tbsp of the oil. Once hot, add the aubergine and cook, stirring, until golden and tender, about 20 mins.
3 Transfer the aubergine to a large bowl. In the same pan, heat 2tbsp of the oil. Add the courgette and season lightly with salt and pepper. Cook, stirring often, until the courgette is browned and soft, 8 to 10 mins. Transfer to the bowl with the aubergine.
4 Heat 2tbsp of the oil and add the onion. Cook, stirring occasionally, until the onion is soft, 8 to 10 mins. Stir in the basil and the garlic and season with salt. Add the peppers and cook, stirring often, until very tender and the onion is golden, 10 to 12 mins. Transfer to the bowl with the courgette and aubergine.
5 Add 2tbsp of the oil, the tomatoes, and red pepper flakes to the pan. Season. Cook, stirring occasionally, until most of the liquid evaporates, about 15 mins. Return the rest of the veg to the pan and cook for another 5 mins.
6 Remove from the heat and set aside to cool slightly. Drizzle with the remaining 2tbsp of oil and serve warm.
Per serving: 270 cals, 23g fat (3g saturated), 9g carbohydrates