Classic Ratatouille
Serves 4
Ingredients
2 red onions
4 cloves of garlic
2 eggplants
3 zucchini
3 red or yellow peppers
6 ripe tomatoes
half bunch of fresh basil (15g)
olive oil
a few sprigs of fresh thyme
400g can of quality plum tomatoes
1 tablespoon balsamic vinegar
zest of half a lemon, finely grated
Directions
Prep the ingredients before you start. Peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the eggplants and zucchini, deseed the peppers, and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
Heat 2 tablespoons of oil in a large casserole pan or saucepan over medium heat. Add the chopped eggplants, zucchini, and peppers, and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veggies into a large bowl. (You may need to do this in batches.)
To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10-15 minutes, or until softened and golden.
Return the cooked veggies to the pan and stir in the fresh and canned tomatoes, the balsamic, and a pinch of salt and pepper. Mix well, breaking up the tomatoes with the back of a spoon. Cover pan and simmer over a low heat for 30-35 minutes, or until reduced, sticky and sweet.
Tear in the basil leaves, add the finely grated lemon zest, and adjust the seasoning, if needed.
Serve with bread or steamed rice.
Submitted by Ann N. (original recipe from jamieoliver.com). Ann will also serve this warm over pasta, cold with a toasted baguette or hardy crackers, or at room temperature simply sprinkled with a splash of olive oil and a bit of balsamic.