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Ratatouille
Ratatouille
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Total Time:
1 hour
Elevate summer stew with a zesty salsa verde topping.
Ingredients:
  • 2 aubergines
  • 5 tablespoons olive oil
  • 2 red onions
  • 4 cloves of garlic
  • 2 red peppers or 1 red and 1 yellow
  • 1 fennel bulb
  • 3 large courgettes
  • 4 large ripe tomatoes
  • 2 teaspoons herbs de Provence
  • 1 small handful of basil
  • 1 small handful of flat-leaf parsley
  • 1 small handful of coriander
  • 1 small handful of mint
  • 1 clove of garlic
  • 1 teaspoon capers
  • 4-5 tablespoons olive oil
  • ½ lemon
Instructions:
  • Preheat the grill to high. Cut the aubergines into 1cm slices, place on a baking tray, and brush with 2 tablespoons of oil. Grill for 10-12 minutes until golden brown. Turn the slices over, brush with another 1 tablespoon of oil, and grill for 5-8 minutes until golden. Slice the onions, garlic, peppers, and fennel. Cut the courgettes into 1cm rounds. In a large frying pan over medium heat, cook onions for 5 minutes until soft and golden. Add garlic, peppers, fennel, and courgettes. Cook for 5-8 minutes until beginning to soften. Score a cross into the base of each tomato, peel, deseed, and chop roughly. Add tomatoes, aubergine, and herbes de Provence to the pan. Cover and simmer for 20 minutes until vegetables are cooked. Season to taste. For the salsa verde, grind herbs and garlic in a pestle and mortar with a pinch of salt. Stir in capers, oil, lemon zest, and juice. Adjust the consistency with more oil or juice. Season to taste. Serve ratatouille in bowls with a dollop of salsa verde.

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