Ratatouille is a French summer vegetable stew made up of aubergine, zucchini, peppers in a tomato sauce. I’ve made a rustic semi-French version (I call it semi as I’ve added more spice than it would usually have along with vegetables you would not usually find in a Ratatouille. You can alter the proportion of the vegetables to your liking and portion size. A reminder that the vegetables reduce in quantity quite significantly as they begin to release water. Overall, this is a very wholesome, colourful and comforting meal, perfect for a busy weekday.
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Total cook time: 40 mins
Servings: 2
Ingredients
- ½ aubergine (cubed)
- ½ zucchini (cubed)
- 1 medium onion (chopped)
- 4-5 tomatoes (chopped)
- 1 pepper (chopped)
- ½ carrot (cubed)
- 3-4 garlic cloves (chopped)
- 1 tbsp tomato paste
- 1 tsp balsamic vinegar
- 6-7 basil leaves
- 2 sprigs of fresh thyme
- 1 green chilli (chopped)
- Salt and Pepper to taste
- 1 tbsp olive oil
Method
- In a pan, heat the olive oil
- Once hot, add the garlic, chopped onion and green chilli, salt and cook until the onion is translucent
- Add the vegetables including aubergine, zucchini, peppers, carrots and mix until they begin to soften
- Next add the chopped tomatoes and mix
5. Cover and cook for 15-20 minutes until the tomatoes cook and vegetables release water
6. Next, add the basil, thyme and tomato paste. Cover and let it cook for another 4-5 minutes.
7. Last, at the balsamic vineger and mix.
7. Enjoy with rice!
Hope you enjoy this.
Payal
P&K's Food Heaven 