Respect the Ratatouille!

There are definitely different schools of thought on how to cook a ratatouille. There is the “chuck it all in approach” which I think is where I must have gotten my first impression of the dish – as a bowl of unappetising mush – or – you can take some care and respect the ratatouille.

Cook the onions, garlic and peppers and then add the tomatoes to make your base sauce. Cook the aubergines and the courgettes separately so that each retains its own flavour.

This dish originates from the Provence region in France and quite simply is a vegetarian stew.

3 tbsp rapeseed oil

2 large onions, peeled and chopped

3 large red peppers, de-seeded and chopped

3 garlic cloves crushed or 3 tsps garlic paste

450g courgettes chopped into even pieces

450g aubergines chopped into even pieces

700g chopped tomatoes

salt and black pepper

miso paste – optional

dash of Worcestershire sauce

Large pinch of Herbes de Provence

Herbes de Provence are an absolute must and so called because they are a mixture of herbs typical of the region, i.e. savory, marjoram, rosemary, thyme or oregano.

For added flavour try miso paste – as a guide 1 tsp of paste to 8fl oz/225ml of liquid.

Monday supper suggests an omelette with your ratatouille – might sound a little unusual – give it a go – lovely stuff and versatile too.