Feeds:
Posts
Comments

Posts Tagged ‘french’

Ratatouille

Ratatouille and Rice

It was bonfire night yesterday (seriously, how is it November already?!) and we went out to watch an excellent local firework display with some friends. We had less than an hour between getting home from work and having to leave again to cook and eat dinner so needed something that was going to be incredibly quick. Ratatouille is not that something; however, because it only gets more delicious the longer it’s left it was the perfect thing to cook on Wednesday night and then heat up again last night while the rice was cooking.

I mentioned the last time we blogged about ratatouille that I hadn’t got round to changing my recipe to include aubergine and thought this time was as good as any!

Ratatouille (v2)
Serves 4
Prep time: 10-15 mins (though much of it is while the rest is cooking)
Cooking time: at least an hour

2 medium red onions
2 cloves of garlic
2 large peppers
2 courgettes
1 small aubergine
1 400g tin of chopped tomatoes
Herbs des Provence
salt and pepper
olive oil

1. Heat 2 tbsp of olive oil in a large heavy-bottomed pan – keep the heat low
2. Peel and cut the onions into chunks then add them to the pan and stir them into the oil
3. Peel the garlic cloves and chop them finely – add the garlic to the pan.
4. Halve the peppers, remove the stalk and seeds and chop into chunks – add them to the pan and stir.
5. Stir in the herbs
6. Top and tail the courguettes, slice them lengthways and then chop into chunks – add them to the pan and stir
7. Top and tail the aubergine and chop into chunks – add it to the pan.
8. Add 2 tbsps of water to the vegetables, stir them as best you can (there’ll be a lot in there) and cover. Cook for about 20 minutes or until the onions and peppers are soft – stir occassionally to prevent sticking.
9. Tip in the tin of chopped tomatoes, stir, season, then bring to the boil before reducing the heat and simmering for at least 40 minutes.
10. Serve with rice, jacket potato, crusty bread or just have a big steaming bowl full of it on its own!

Rob said this was the best ratatouille I’ve ever made, so I’ll stick to this version in the future, maybe using fresh tomatoes in place of tinned when the season comes back around!

Read Full Post »