Ratatouille

I have to say I’d never really been much of a fan of ratatouille, I always found it quite watery and lacking in flavour. But if you make it in season, with good succulent ingredients, it is delicious. Having beautifully ripe tomatoes, fresh courgettes, sweet aubergine and crisp peppers makes all the difference.

Although it takes a little while to cook all the vegetables through properly, once you’ve cut everything up it really looks after itself, cooking away on top of the stove. The real trick though is to check it periodically and wipe away any water collected on the lid. It’s a great vegetable dish to make ahead of when it’s going to be eaten.

Recipe:

2 good glugs of Extra Virgin Olive Oil (about 30ml)
2 shallots or 1 large onion, peeled and diced
2-3 garlic cloves, left whole and unskinned
2 large courgettes
1 large aubergine
2 peppers, red or green
6 ripe tomatoes - medium sized
A few sprigs of thyme
1 bay leaf
Salt and freshly ground black pepper - to your taste
1 tbsp runny honey
fresh basil leaves, for garnish

Prepare the vegetables, first wash everything then start chopping. Dice the courgettes and aubergine into roughly 1.25cm cubes. After you’ve deseeded the peppers cut the flesh into squares (1.25cm). Cut the tomatoes in quarters, discard the seeds and cut into 1.25cm cubes also.

In a heavy bottomed pot, heat up the olive oil on a medium heat. Cook the onion, or shallot, for 2-3 minutes until glistening. Add the peppers and aubergine and cook for 7-8 minutes. Add the courgettes.

Now add the tomatoes, and garlic which you leave in its skin, thyme, bay leaf and seasoning. Stir carefully to mix.

The heat needs to be a low to medium temperature. Cover the pan and simmer for an hour. Occasionally, take the lid off to check it, and carefully wipe away any build-up of condensation on the inner lid before replacing it.

If after an hour it appears too watery, continue to cook with the lid off for another 10-20 minutes.

When you are happy with the consistency add the honey and stir in. Now adjust the seasoning if needed with salt and pepper. Serve not too hot, with fresh basil leaves sprinkled on the top. Scrumptious.