Ratatouille

This delicious dish keeps well in the fridge for 4/5 days. Pictured with Sea Bass, it can provide the base for a very tasty lunch or the accompaniment to any supper dish.

 

INGREDIENTS (SERVES 4-6)

  • 2 Red onions, chopped into quarters
  • 4Cloves of garlic, finely sliced
  • 2 Aubergines, chopped into 2.5cm chunks
  • 3 Courgettes, chopped into 2.5cm chunks
  • 3 Red of yellow peppers, chopped into 2.5cm chunks
  • 6 Ripe tomatoes
  • 1/2 bunch of fresh basil
  • Olive oil
  • A few sprigs of fresh thyme
  • 400g Tin of quality plum tomatoes
  • 1tbsp Balsamic vinegar
  • 1/2 Lemon

 

METHOD

  1. Prep ingredients before starting
  2. Heat 2 tablespoons of oil in a very large saucepan over medium heat, add the chopped aubergines, courgettes and peppers and fry for around 5 minutes
  3. Spoon the cooked veg into a large bowl
  4. To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed.
  5. Fry for 10-15 minutes, or until softened and golden
  6. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper
  7. Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 40-45 minutes, or until reduced
  8. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed before serving
  9. Serve with your chosen protein – eggs, haloumi, feta, tuna, sardines, cannelli beans, quinoa etc

 

Recipe from Giuditta Del Vecchio, Nutritional Therapist.

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