- 1 hour 15 minutes
- Serves 4
Adapted from Classic ratatouille, jamieoliver.com ↗
Ingredients
- 2 red onions
- 4 cloves of garlic
- 2 aubergines
- 3 courgettes
- 3 red or yellow peppers
- 6 ripe tomatoes
- ½ a bunch of fresh basil
- olive oil
- a few sprigs of fresh thyme
- 1 x 400g tin of quality plum tomatoes
- 1 tablespoon balsamic vinegar
- ½ a lemon
Let's cook
- Get everything ready: cut the onions into wedges, slice the garlic, chop the aubergines, courgettes and peppers into chunks, roughly chop the fresh tomatoes, and pick the basil leaves, keeping the stalks.
- Fry the aubergine, courgette and pepper in oil over a medium heat for about 5 minutes, in batches if needed, until golden and starting to soften. Set aside.
- In the same pan, fry the onion, garlic, chopped basil stalks and thyme for 10 to 15 minutes until soft and golden.
- Put the vegetables back in with the fresh and tinned tomatoes, the balsamic and some seasoning.
- Break up the tomatoes, cover and simmer on a low heat for 30 to 35 minutes until thick and sticky.
- Stir through the torn basil leaves and the lemon zest, check the seasoning, and serve with crusty bread or rice.
Tags
In Autumn comfort, Plant powered.
Check every packet for allergens.