Aubergine “Ratatouille”

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Everyone should have a tomato sauce that they could make in their sleep. Mine usually has oregano (I am still eking out the real Greek oregano that Kimon and Dimitri brought from their last visit to Greece), a bay leaf, sugar, some red wine vinegar, Worcester Sauce and Tabasco. Margi makes a wicked version with the addition of Dhanya Chutney. Some like a pinch of cinnamon. For a richer sauce, add a small tin of tomato paste. Reach into the flavours you like best and don’t stop until you have found them!