My Ratatouille
Ratatouille is a dish I love to make, using fresh Mediterranean vegetables like aubergine, courgette, peppers, onions, and tomatoes.
Ingredients
- 2 small onions, peeled and roughly chopped
- 1 red pepper, de-seeded and chopped into 2cm pieces
- 1 yellow pepper, de-seeded and chopped into 3cm pieces
- 1 small courgette, washed and cut into 2 cm pieces
- 1 small aubergine, cut into 2cm pieces
- 150 ml extra virgin olive oil
- 40 g fresh basil, roughly chopped
- olive oil
- 1 clove of garlic, peeled and crushed
- salt
- ground black pepper
- 4 plum tomatoes , cut into long quarters, seeds removed
- few fresh basil leaves
Instructions
- Bring a large pan of water to a boil and add a pinch of salt.
- Add the onions, peppers, and courgettes, and re-boil for 2 minutes. Then, refresh in cold water.
- Re-boil and add the aubergines, then cook for 3 minutes. Refresh in cold water.
- Drain very well, probably best to drain, then place on kitchen paper and chill until needed.
- Blitz the 40g of fresh basil with enough extra-virgin olive oil to make a thick green puree.
- Heat the olive oil in a frying pan or, better still, a wok, and add the garlic. Cook for 20 seconds, then add the peppers, onions, and courgettes.
- Cook over a high heat to take a little colour.
- Next, add the aubergines and cook for a further 2 minutes, season with salt and pepper.
- Once all warmed through, add the basil oil and swirl through.
- Remove from the heat, add the raw tomatoes and extra basil leaves, and wilt slightly.
- Serve with toasted focaccia slices.
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Nutrition
388
Calories
35G
Fat
5G
Saturates
9G
Sugars
11G
Salt
4G
Protein
19G
Carbs
6G
Fibre
ⓘ UK Government Reference Intakes (RIs).
