This super healthy classic vegetarian dish is bursting with flavour. It is filling, comforting and tastes great hot or cold, served with crusty bread, over pasta or as a side dish.
Ratatouille always brings back so many happy memories. It was a dish that my grandmother cooked during the summer and preserved in jars for the winter. Nothing could quite compare with the aroma of the vegetables bubbling away, infused with garlic and parsley. The jars were kept in the cellar. Going down there always felt a little like a treasure hunt. We had ratatouille pretty much with every meal or just as a snack with a slice of bread. It added a beautiful fragrant note to any meal and tasted even more delicious on cold rainy winter days.
1 large aubergine
1 large onion
1 large carrot
2 sweet peppers. Note: red, orange or yellow work the best. I avoid green peppers as they can add a bitter aftertaste
1 medium marrow
4 large tomatoes
2 tablespoons of olive oil
2 garlic cloves
1 tablespoon of vinegar (optional)
Chopped parsley or dill to taste
Salt and pepper
1. Slice the aubergine. Place the slices in a dish and rub both sides of each slice with salt. Leave them sweat whilst you prepare the rest of the ingredients.
2. Dice the onions and carrots, roughly chop the marrow and tomatoes into medium pieces and slice the peppers
3. Place the aubergine and sweet pepper slices on an oven tray, drizzle with olive oil. Bake until soft for about 20 minutes.
4. Whilst the aubergine and the peppers are baking, sauté the onions and carrots until golden</>
5. Add the marrow and tomatoes to onions and carrots, leave to simmer until soft
6. When aubergines and peppers have softened, chop up roughly and transfer to the pot with other vegetables
7. Mince garlic cloves, roughly chop parsley or dill and add to the vegetables
8. Add vinegar if desired
9. Simmer on low. Shorter cooking time will give you a chunkier ratatouille, whilst leaving it to simmer for 1-1.5hr will make it into a smooth stew. Both are equally delicious
10. Stir in a tablespoon of olive oil for a silkier consistency. Serve with extra herbs and fresh bread if desired.
Leftovers can be kept in the fridge or frozen for a few months.
Serve on its own or with grilled or roast meat if desired.