Ratatouille
A rustic, colourful stew of summer vegetables slow-cooked with herbs.
Ingredients
- 1 aubergine, diced
- 2 courgettes, diced
- 1 red and 1 yellow pepper, diced
- 1 onion, chopped
- 3 garlic cloves
- 400g tinned tomatoes
- 2 tbsp olive oil
- Herbes de Provence
- Fresh basil
Method
Cook the onion and garlic in olive oil until soft. Add the aubergine and peppers, and cook for 8-10 minutes, stirring occasionally.
Stir in the courgettes and tinned tomatoes, season with herbes de Provence.
Simmer gently, uncovered, for 30-35 minutes until the vegetables are tender and the sauce has thickened.
Finish with fresh basil and serve warm or at room temperature.
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