Ratatouille
Savor the vibrant flavors of summer with a delicious, hearty ratatouille bursting with fresh vegetables.
Ingredients
- 2 large aubergines
- 3 courgettes
- 2 red peppers
- 4 ripe tomatoes
- 2 onions
- 4 garlic cloves
- 6 tbsp olive oil
- 2 tsp dried thyme
- 2 bay leaves
- 1 handful fresh basil
- 1 1/2 tsp salt
How to make it
- Cut the aubergines, courgettes, red peppers, onions and tomatoes into rough 2 cm pieces. Keep the tomatoes separate from the other vegetables.
- Heat 3 tbsp of the olive oil in a wide heavy pan over medium heat. Add the onions and cook for 5 minutes until soft and translucent, then add the garlic and cook for 1 minute until fragrant.
- Add the aubergines, courgettes and red peppers with the remaining olive oil, salt and dried thyme. Cook for 10 minutes, stirring often, until the vegetables begin to soften and take on a little colour.
- Stir in the tomatoes and add the bay leaves. Lower the heat, cover the pan and simmer gently for 25 minutes, stirring now and then, until the vegetables are tender but still keep their shape and the juices have turned into a thick sauce.
- Remove the bay leaves and tear in most of the basil leaves. Stir once so the basil wilts into the vegetables, then taste and adjust with the salt already in the pan if needed.
- Let the ratatouille stand for 10 minutes so the flavours settle and the sauce thickens slightly.
- Serve warm in shallow bowls, spooning the chunky vegetables and sauce into a neat mound and finishing with the remaining basil leaves on top.
