Ratatouille

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Prep Time30

Cook Time45

Course: Main Course

Cuisine: French

Keyword: aubergines, cherry tomatoes, courgettes, garlic, onion, red pepper, thyme

Calories: 1975kcal

Author: Chief Cook and Bottle Washer

150 ml Olive Oil
2 medium Onions thinly sliced
2 Red Peppers peeled, seeded and sliced into 2cm x 1cm pieces ... or just buy them, life's too short
1 kg Tomatoes peeled, seeded and diced
3 small Courgettes washed but unpeeled, chopped into 2cm x 1cm pieces
2 small Aubergines washed but unpeeled, chopped into 2cm x 1cm pieces
4 cloves Garlic finely chopped
½ tsp Fresh Thyme Leaves
1 Bouquet Garnet 2 sprigs of thyme, 1 bay leaf, 6 stems of parsley tied together
Salt & Pepper to taste

Heat 4 tablespoons of olive oil in a large pan. Add the onions and cook over a low heat for 3 minutes, stirring with a wooden spoon. Add the peppers, garlic, stir, and sprinkle with 2 pinches of salt and 1 pinch of pepper. Cover and cook over a low heat for 5 minutes. Add the tomatoes and another pinch of salt and pepper. Leave to cook, covered, over a low heat
Meanwhile, heat 4 tablespoons of olive oil in a sauté pan over a medium heat for 2 minutes. Sauté the courgettes for 4 minutes, stirring with a wooden spoon. Remove with a skimmer or slotted spoon to a plate. Cook the aubergine for 4 minutes over a medium heat in the same frying pan and then remove it to the plate with the courgettes. Sprinkle the courgettes and aubergine with thyme, 2 pinches of salt and 1 pinch of pepper. Put them in the pan with the onions, peppers, and tomatoes; add a dash of saffron if you like. Add the bouquet garni, cover, and cook over a low heat for 25 minutes
Stir in 2 tablespoons of olive oil at the end of cooking and taste for salt and pepper