Ratatouille
Ingredients:
- Aubergine - 2 large
- Courgettes - 4
- Yellow Pepper - 2
- Tomato - 4 large
- Olive Oil - 5 tbs
- Basil - Bunch
- Onion - 1 medium
- Garlic Clove - 3 finely chopped
- Red Wine Vinegar - 1 tsp
- Sugar - 1 tsp
Instructions
- Cut the aubergines in half lengthways
- Place them on the board, cut side down, slice in half lengthways again and then across into 1
- 5cm chunks
- Cut off the courgettes ends, then across into 1
- 5cm slices
- Peel the peppers from stalk to bottom
- Hold upright, cut around the stalk, then cut into 3 pieces
- Cut away any membrane, then chop into bite-size chunks
- Score a small cross on the base of each tomato, then put them into a heatproof bowl
- Pour boiling water over the tomatoes, leave for 20 secs, then remove
- Pour the water away, replace the tomatoes and cover with cold water
- Leave to cool, then peel the skin away
- Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh
- Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil
- Brown the aubergines for 5 mins on each side until the pieces are soft
- Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides
- Repeat with the peppers
- Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step
- Tear up the basil leaves and set aside
- Cook the onion in the pan for 5 mins
- Add the garlic and fry for a further min
- Stir in the vinegar and sugar, then tip in the tomatoes and half the basil
- Return the vegetables to the pan with some salt and pepper and cook for 5 mins
- Serve with basil