Ratatouille

Name: Ratatouille
Yield: Serves at Least Eight
Cuisine: United Kingdom
Ingredients: salt and black pepper; 20 basil leaves, coarsely torn; 6 tomatoes, stalks removed; 3 red peppers; 3 garlic cloves, peeled and quite finely chopped; 3 long aubergines or 2 large ‘viola’ aubergines, peeled and cut into 1cm (½in) cubes; 5 tablespoons olive oil; 3 onions, peeled and cut into 1cm (½in) cubes; a few sprigs of thyme; 6 courgettes; 150ml (5fl oz) tomato passata

Preparation info

Serves at Least
Eight

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

The quality of the vegetables is fundamental to a good ratatouille. If good, ripe, fragrant tomatoes are not available, canned plum tomatoes are a better option than a watery ‘salad’ tomato.

Ingredients

3 red peppers
5 tablespoons olive oil
3 onions, peeled and cut into 1cm (½in) cube

Europe
United Kingdom
Starter
Gluten-free
September
Vegan
England

Method

Char the red peppers under a hot grill or open flame until well blistered, then place them in a plastic bag and let them steam in their own heat for 20 minutes.

Heat 2 tablespoons of olive oil in a large heavy casserole dish and stew the onions gently for 15 minutes. After 10 minutes, add th