About the Recipe
This simple recipe using gorgeous summer veggies can be eaten cold as a salad or hot as a main dish served with grains or crusty bread or as an accompaniment to meat & fish dishes.
Ingredients
1 aubergine, cut into 1 cm cubes
1 red bell pepper, cut into 1/2 cm dice
1 yellow bell pepper, cut into 1/2 cm dice
1 green bell pepper, cut into 1/2 cm dice
4 courgettes, cut into 1 cm cubes
6 tomatoes, cut into 1 cm cubes, with their juices
1 large onion, finely chopped
5-6 cloves of garlic, crushed
salt, pepper
2 sprigs of fresh thyme, chopped
2 tbsp of fresh basil, chopped
2 tbsp of fresh rosemary, chopped
2 bay leaves
1 large tin of chopped tomatoes
3 tbsp tomato paste
3/4 tsp sugar (removes the bitterness)
olive oil
Preparation
Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with a pinch of salt and pepper. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
Add another tablespoon of oil to the pan (no need to clean it). Add the courgettes and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a plate; set aside.
Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes.
Add the garlic and continue cooking for about 3 minutes more. Do not brown.
Add the tomatoes and their juices, tomato paste, herbs, sugar, and a pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
Add the cooked aubergine to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 30 minutes or until the aubergine is soft.
Add the courgettes and cook for 15 minutes more. Taste and adjust seasoning, if necessary.
Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. You can also freeze the ratatouille for up to 3 months.