Ratatouille: the luscious one

Name: Ratatouille: the luscious one
Yield: Serves 4
Ingredients: 5 ripe tomatoes, roughly chopped; 1 tbsp balsamic vinegar; a pinch of caster sugar; a pinch of ground coriander; salt and pepper to season; 3 sprigs of thyme, leaves picked; 1 garlic clove, finely sliced; 1 courgette, green or yellow, cut into 1.5cm (¾ in) cubes; 5 tbsp extra virgin olive oil; 1 aubergine, cut into 1.5cm (¾ in) cubes, skin and all; 1 large red pepper, cored, deseeded and sliced into strips; 2 red onions, finely sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

Rat-a-tat (as it’s known in my house) can be luscious, heavy on the olive oil and cooked to a rich stew. My local fishmonger, a Frenchman, makes it like that and I can’t resist buying a carton every time I go in there. This version keeps for 4–5 days in the fridge and freezes well.

Ingredients

5 tbsp extra virgin olive oil
1 aubergine, cut into 1.5cm (¾ in) cubes, skin and all
1 large re

Stew
Main course
Gluten-free
Vegan

Method

Heat half the oil in a large, heavy-based saucepan over a fairly high heat. Add the aubergine and fry fast, tossing the cubes until they’re slightly soft and golden. Tip out into a bowl and add another glug of oil to the pan. Add the pepper and onions and fry over a medium-high heat until slightly charred and softened, about 10 minutes.
Lower the he