Make A Ratatouille To Impress






One of the great things about being a vegetarian – as long as you don’t resort to just making pasta – is the amount of colour you can inject into your diet through delicious vegetables. Rataouille is so simple and absolutely delicious enjoyed by itself or with an accompaniment of rice or pasta that you simply must give it a go if you haven’t already.

I used:

2 courgettes, cut into 1cm slices
2 aubergines, slices relatively thinly. Salt your slices, leave for as long as you can (I only left them for 10 minutes) & blot with some kitchen towel to get rid of excess liquid
2 carrots, sliced
2 tins of chopped tomatoes
1 red onion, chopped roughly
lots of crushed garlic
1. Slowly fry the onion and garlic over a low heat for about 8 minutes until the onion is soft. Remove the garlic & onion and put aside on a plate
2. Add some more olive oil if necessary and turn up the heat high. Add all the aubergine and cook until browned which may take 8-10 mins. Once softened and brown, remove from frying pan and leave to rest on a plate
3. Add courgettes & carrot to the pan with a little more oil if needs be and cook until softened
4. Now add the garlic, onion & aubergines back into the pan followed by the tinned tomatoes
5. On a medium heat, let everything bubble gently and add salt and pepper to season and as much basil as you fancy
6. Apparently, the longer you leave the ratatouille to simmer and infuse the better. I in fact cooked mine in advance, let it cool, popped it in the fridge and reheated on the hob the next day. It was delicious

The beauty of this recipe is that it serves as a great, hearty base that you can tweak to your tastes. You can add goats cheese to the dish as we did, or chop and change which vegetables you use, which herbs you garnish with. It’s comforting to know that the basis of the dish, however, is very, very healthy! Plus, it always makes me smile when I’m cooking this meal and I think of the film Ratatouille which if you haven’t already, you simply must see.