CooklyBookly: Ratatouille

cooklybookly

Prep 30 minutes

Total 1 hour 30 minutes

Serves

US | Metric

Ratatouille

Bringing Disney’s ratatouille to your dinner table! A delicious, rustic sweet red pepper and tomato sauce topped with thinly sliced Mediterranean vegetables and finished with a garlic & herb oil. Remy would be proud. Serve over a bed of rice, quinoa, pasta or other starch, pop a fried egg on top of it or simply serve it with some crusty French bread; the possibilities are endless.

Ingredients

For the sauce:

1 tbsp extra-virgin olive oil
1 onion, finely chopped
2 red sweet pointed peppers (Romano peppers), diced
sea salt and freshly-ground black pepper
2 garlic cloves, minced
½ tsp dried oregano
½ tsp dried basil
½ tsp dried parsley
400 g passata
5 g fresh basil, roughly chopped

For the ratatouille:

400 g courgette
400 g aubergine
400 g plum or large vine tomatoes
sea salt and freshly-ground black pepper
3 tbsps extra-virgin olive oil
¼ tsp garlic granules
¼ tsp dried thyme
¼ tsp dried basil
¼ tsp dried parsley

METHOD

Making the sauce

Heat the extra-virgin olive oil in a medium saucepan over medium-low heat. Add the onion and red pepper, season with a good pinch of sea salt and freshly-ground black pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
Add the garlic and herbs and cook, stirring constantly, until fragrant, around 1 minute.
Add the passata and bring to a simmer. Turn the heat down to medium-low and cook uncovered for 10 minutes, stirring occasionally.
Remove the saucepan from the heat and stir in the fresh basil. Taste and season with sea salt and freshly-ground pepper.

Making the ratatouille

Heat the oven to 200℃/fan 180℃. While the sauce is simmering, thinly slice the courgette, aubergine and tomato.
Spread the sauce onto the base of a medium roasting tin. Layer the sliced vegetables over the sauce, either in rows or in a spiral. Season with sea salt and freshly ground black pepper.
Combine the olive oil, garlic granules, dried thyme, dried basil and dried parsley in a small bowl. Brush or spoon the oil over the vegetables.
Cover with foil and bake for 40 minutes; remove foil and bake for another 20 minutes. Enjoy!

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