As a traditional ratatouille is usually made with aubergine, courgette, basil and tomato (fresh and sun-dried are my preference), it might feel like a summer dish but we eat it all year round. It’s delicious as a filling side dish with roasted meats as part of a low-carb diet, or just stir through with some brown lentils and top with feta for a great vegetarian supper dish.
- 2 courgettes
- 2 red peppers
- 4 fresh tomatoes
- 6 sun-dried tomatoes
- 1 aubergine
- 1 red onion
- 2 cloves of garlic, chopped
- 1/2 tsp chilli flakes
- 1 tbsp tomato puree
- 1 pack of fresh basil- separate the leaves from the stalks
- 2 tbsps light olive oil
- Salt and black pepper
- Extra-virgin olive oil for drizzling
- First prepare the vegetables. Cut the aubergine, courgette and red pepper into medium sized chunks. Slice the onion from root to tip. Skin the tomatoes by immersing them in boiling water for a minute, drain carefully and the skins will slip off easily. Cut into quarters. Place them al in a large, lightly oiled roasting dish.
- Crush the garlic to a paste with a little sea salt with a pestle and mortar. Add the olive oil, pepper, chilli flakes, finely chopped basil stalks and tomato paste. Mix it all together and then pour it over the vegetables and coat them thoroughly.
- Roast in the oven at 225C for 25 minutes. Remove from the oven, give it a gentle stir and then roast for a further 20 minutes. Remove from the oven and then fold in the fresh basil leaves. Best served warm.
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A most versatile dish, no matter the season!
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