Ratatouille

We’ve had limited success with ratatouille in the past, mostly I think because I usually cook it and I don’t like it very much. As much as I try to pay the same due care and attention to everything I cook, I tend to get distracted if I’m cooking something I don’t like; it doesn’t help when you’re not entirely sure how it’s supposed to taste either. Stephen loves ratatouille though so I made some up earlier in the week for him to take to work and eat for lunches. Although he’s too polite to say so, I think when I’ve cooked this for him in the past I’ve made it too soggy. This time I managed to keep my patience and cooked all the elements separately which led to a much firmer dish.

This is based on a Sophie Grigson recipe from her book Vegetables.

Serves Two

4 courgettes, sliced lengthways and then cubed
1 aubergine, cut into chunks the same size as the courgette
1 red pepper, sliced
1 large onion, sliced
2 cloves garlic, sliced
1/2 teaspoon corainder seed, roasted and crushed
6 large tomatoes, deseeded and roughly chopped
Bouquet garni
Salt and pepper

Start by frying the courgettes until they are browned all over. Remove from the pan and allow to drain on some kitchen paper.

Add some more oil if necessary and then fry the aubergine until they are brown. Add to the courgettes.

Again, more oil if needed and then fry off the pepper. Add to the courgette and aubergine.

Next, on a very low heat, cook the onion until it has softened but not browned. Add the garlic and coriander and cook for a couple of minutes. Add the tomatoes and the bouquet garni, season and cook for 20 minutes.

Add the reserved vegetables back to the pan and cook for 10 minutes.