Name: Meaty Ratatouille
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Cuisine: France
Ingredients: 7 small tomatoes, quartered; 1 large potato, roughly chopped; 3 onions, thinly sliced; 1 large courgette/zucchini, roughly chopped; 3 tbsp olive oil; 2 thyme sprigs (optional); 2 carrots, roughly chopped; ½ tsp ground allspice; ¼ tsp ground cinnamon; 2 heaped tbsp tomato purée/paste; 250 g/9 oz minced/ground lamb, beef or pork; 1 garlic bulb, cloves separated and crushed with the blade of a knife; 1 aubergine/eggplant, roughly chopped; Greek yogurt, to serve (optional); Vermicelli Rice, to serve; sea salt; 2 tbsp pine nuts, to sprinkle

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Think of this as a Lebanese relative of ratatouille, if you like. It’s about using fresh produce from the garden or market, as available, and layering them in a pot. You can go as chunky or as fine as you like. Just make sure the aubergine/eggplant is cut into larger pieces, as they cook the fastest. The kind of tomatoes you use here are important so do taste and adjust, adding more or less tomato purée/paste for colour and richness when needed.