Summer ratatouille
Method
1. Heat 1 tbsp of the olive oil in a large pan over a low heat and gently cook the onions, chopped peppers and garlic together for 5-7 minutes, or until they begin to soften. Remove to a large mixing bowl.
2. Add one more tbsp of olive oil to the pan. Cook the courgettes until they are light brown but not too soft. Remove to the bowl of onions and peppers.
3. Repeat the same process with the aubergine.
4. Add the tomatoes to the pan and cook for two minutes. Add the purée, making sure it doesn’t burn.
Return the cooked ingredients back to the frying pan, stir gently and bring to a simmer. Turn the heat down,add the lemon juice, black pepper and the sugar and mix together. Then simmer for about five minutes. All the vegetables need to retain a little crispness.
The ratatouille can be made a day in advance, stored in a fridge and gently reheated or served at room temperature.
Ingredients
3 tbsp olive oil
1 medium onion, roughly chopped
1 tsp caster sugar
2 garlic cloves, crushed
2 sprigs thyme, leaves only
1 red pepper, seeds removed and roughly chopped
1 yellow pepper, seeds removed and roughly chopped
2 medium courgettes, halved lengthways and chopped into 2cm pieces
1 medium aubergine, cut in half lengthways, then chopped into 2cm pieces
4 large ripe tomatoes, roughly chopped, then cut into 2cm pieces
2 tsp tomato purée
Juice of ½ lemon
10 basil leaves, finely chopped
black pepper, to taste
