Stanley Recipe File: Ratatouille

Ratatouille may be served hot or cold, as a starter, side dish or vegetarian main course.

This recipe serves 4

2 large aubergines (egg plant), roughly chopped

4 courgettes (zucchinis), roughly chopped

150 mls olive oil

2 onions, sliced

2 garlic cloves, chopped

1 large red pepper, seeded and roughly chopped

2 large yellow peppers, seeded and roughly chopped

1 fresh rosemary sprig

1 fresh thyme sprig

5mls coriander seeds, crushed

3 tomatoes, skinned, seeded and chopped

8 basil leaves, roughly torn

Salt & ground black pepper

Fresh parsley or basil sprigs to garnish

Place the aubergines in a colander, sprinkle with salt and place a plate with a weight on top to extract the bitter juices.  Leave for 30 minutes.

Heat the olive oil in a large saucepan and gently fry the onions for about 6-7 minutes until just softened.  Add the garlic and cook for a further 2 minutes.

Rinse, drain and pat dry the aubergines with kitchen paper.  Add to the pan with the peppers, increase the heat and sauté until the peppers are just turning brown.

Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes.

Add the tomatoes and season to taste with salt and pepper.  Cook gently for a further 10 minutes, until the vegetables are soft but not too mushy.  Remove the sprigs of herbs.  Stir in the torn basil leaves and check the seasoning.  Leave to cool slightly and serve warm or cold, garnished with sprigs of parsley or basil.

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