Deconstructed ratatouille

Name: Deconstructed ratatouille
Cuisine: French
Ingredients: good handful of basil and 12 small bunches of cherry tomatoes on the vine, to serve; 6 tbsp oil, for cooking; 2 tbsp sherry vinegar; good handful of basil and 12 small bunches of cherry tomatoes on the vine, to serve; finely chopped thyme; 1 kg courgettes (4-6, depending on size), if possible a mix of yellow and green, seeded if necessary and sliced into slivers or chunks; 1 kg courgettes (4-6, depending on size), if possible a mix of yellow and green, seeded if necessary and sliced into slivers or chunks; 1 kg courgettes (4-6, depending on size), if possible a mix of yellow and green, seeded if necessary and sliced into slivers or chunks; finely chopped rosemary; 2 onions, cut into 2cm chunks; 3 cloves garlic, crushed; 6 large ripe tomatoes, skinned, cored, seeded and cut into 6cm pieces; 1 tbsp balsamic vinegar; 6 tbsp olive oil; 4 medium-size aubergines, cut into 3cm cubes; finely chopped mint; 4 yellow, orange or red peppers, or a mixture; 4 yellow, orange or red peppers, or a mixture; 4 yellow, orange or red peppers, or a mixture; 24 pitted black olives, roughly chopped; about 20 capers, rinsed, dried and roughly chopped

Preparation info

Serves
12

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

From August to October we can pick everything we need for a ratatouille fresh from the garden. Although the ingredients can be stewed together, I prefer to cook them individually and arrange them in small piles on each plate in the spirit of a dégustation.

Ingredients

6 tbsp oil, for cooking
good handful of basil and 12 small bunches

Europe
France
Starter
Gluten-free
Vegan
October
September
August

Method

First shake together the vinaigrette, season and taste. Vinegars vary, so you may need more olive oil or more vinegar. You will not need all the dressing for this recipe.

Put the aubergine cubes in a colander over a bowl. Sprinkle with 3 tsp salt, toss thoroughly and leave to drain for a good hour, or up to 3 hours.

Meanwhile, skin the peppers. Many cooks have their favourite me