Hey everyone! Here’s a very quick, very easy ratatouille. All you need to do is chop everything up and fry it up in a big pan – you really can’t go wrong. A great way to get tucked into lots and lots of delicious vegetables. This is great to make when you haven’t been anywhere hot for a while (sob) as it evokes hot evenings in southern Europe, where the wine is the cheap and the vegetables are enormous.
It’s super quick if you have crusty bread as a side, which I love, but it’s tasty with brown rice too.
I hope you enjoy – it’s a staple in our house, and a very nice one 🙂
Very Easy Ratatouille
splash olive oil
2 onions, chopped
6 cloves garlic, sliced
1 aubergine, diced
1 red pepper, diced
1 courgette, diced
2 tins chopped tomatoes
1 tablespoon tomato puree
salt and pepper
1. Fry the onion first in the olive oil for around 5 minutes, then add all of the other chopped veg.
2. Fry everything for around 10 minutes, then add the chopped tomatoes, tomato puree and seasoning.
3. Simmer for about half an hour.
4. Serve with crusty bread, brown rice or stir it through cooked pasta.
Like many stews, this is JUST as good the next day – in fact, it’s better. The acidity in the tomatoes fades a little and all the flavours come together deliciously. Therefore I’m adding it to the Cook Once, Eat Twice Challenge hosted over on Searching For Spice – head over and have a look at what Corina’s been cooking up lately. I’m rather taken by the Spinach Citrus Salad with Grapefruit Vinaigrette – grapefruits are just my favourite fruit ever and I’m looking forward to cooking this up for a lunch box very soon!