Easy ratatouille

April 1, 2019

Nutrition and extra info

Freezable

Healthy

Gluten-free

Vegetarian

kcal220

fat7g

saturates1g

carbs26g

sugars24g

fibre11g

protein7g

salt0.05g

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Ingredients

Method

2 aubergines

3 medium courgettes

2 red peppers

2 tbsp olive oil

ol-iv oyl

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

1 large onion, finely diced

un-yun

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

3 garlic cloves, crushed

2 x 400g cans chopped tomatoes

1 tsp dried oregano, basil or Italian mixed herbs

small bunch basil, chopped, plus a few leaves to serve

ba-zil

Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

1 tbsp red wine vinegar

1-2 tbsp sugar

shuh-ga

Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.