Ratatouille

3 Sep

Ratatouille is served all over the south of France as the vegetable accompaniment to meat, fish or chicken dishes. It is also served on its own cold as a starter with fresh bread. Ratatouille is simply a stew of aubergines, peppers, courgettes, onions and tomatoes, all that grows abundantly here in the summer and autumn months. The secret to this dish is to cook it slowly in lots of olive oil. This recipe is for a fairly large quantity I made at the end of the season to freeze in 3 batches enough for meal for 2 or 4 as side portions.
Prep 25mins Cook 1 hour

  • 100ml olive oil
  • 400g onions, diced
  • 500g Aubergine, diced
  • 8 cloves garlic, sliced
  • 500g red, green and yellow peppers, diced
  • 350g courgettes, skinned and diced
  • 400g sieved tomatoes or passata
  • 3-4 sprigs fresh Thyme, tied together
  • 1 tsp salt

Prepare the aubergines first and put in a bowl with a tbsp of salt leave for at least an hour to degorge any bitter juices, then rinse and drain. (if the aubergines are not bitter skip this step). Fry the onions in the oil in a large heavy pan, when they have completely softened add the garlic fry for 1 minute. Then add the aubergines fry until softened then add the peppers and fry gently until the peppers have soften finally add the courgettes and sieved tomatoes or passata, salt and the thyme bundle. Cover and simmer gently with the lid on for half an hour to one hour until all the vegetables are melt in the mouth soft. Serve as a cold starter sprinkled with freshly chopped parsley or as it is warm.
3/9/2006:

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