1 large aubergine
3 courgettes
2 onions
1 red pepper
1 green pepper
450 g (1 lb) tomatoes
3 tbsp olive oil
1 clove garlic, crushed
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme OR 1 tsp dried thyme
salt and pepper
1 tbsp tomato puree
3 courgettes
2 onions
1 red pepper
1 green pepper
450 g (1 lb) tomatoes
3 tbsp olive oil
1 clove garlic, crushed
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme OR 1 tsp dried thyme
salt and pepper
1 tbsp tomato puree
method
1. Cut courgettes and aubergine into chunks. Sprinkle with salt and leave for 30 mins. Rinse under cold water and dry with kitchen paper.
2. Slice onions, seed and slice peppers. Skin and chop tomatoes.
3. Heat oil in a large pan and add aubergine, courgettes, peppers, onions and garlic. Cook for 10 mins, stirring occasionally. Add the tomatoes, parsley, thyme and seasoning.
4. Bring to the boil. Stir in tomato puree, cover and simmer for 30 mins. Remove lid and cook for 10 - 15 mins to reduce liquid if necessary.
Sprinkling the aubergines and courgettes with salt extracts the bitter juices. Make sure you rinse and dry them properly before cooking.
Plum tomatoes, with their firm flesh and full flavour, are traditionally used in ratatouille. Look out for fresh ones imported from Italy.
2. Slice onions, seed and slice peppers. Skin and chop tomatoes.
3. Heat oil in a large pan and add aubergine, courgettes, peppers, onions and garlic. Cook for 10 mins, stirring occasionally. Add the tomatoes, parsley, thyme and seasoning.
4. Bring to the boil. Stir in tomato puree, cover and simmer for 30 mins. Remove lid and cook for 10 - 15 mins to reduce liquid if necessary.
Sprinkling the aubergines and courgettes with salt extracts the bitter juices. Make sure you rinse and dry them properly before cooking.
Plum tomatoes, with their firm flesh and full flavour, are traditionally used in ratatouille. Look out for fresh ones imported from Italy.
serving amount
serves 4
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