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From @Good Food

Ratatouille

1 hr 30 min · Serves 4

1 hr 30total
25 minhands on
13steps
4servings

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Ingredients

For the peppers

  • 3 red bell peppers
  • 2 tbsp olive oil
  • 1 pinch sea salt

For the vegetables

  • 2 large aubergines, diced into 2 cm cubes
  • 3 medium courgettes, sliced into 1 cm thick half-moons
  • 4 tbsp olive oil
  • 1 tsp sea salt

For the sauce base

  • 2 red onions, roughly chopped
  • 4 cloves garlic, thinly sliced
  • 2 tbsp olive oil
  • 100 ml red wine
  • 1 tbsp tomato purée
  • 400 g canned plum tomatoes, crushed
  • 1 bouquet garni (thyme, rosemary, bay leaf)
  • 1 tsp sea salt
  • 1/2 tsp black pepper

To finish

    For serving

    • 1 handful fresh basil leaves, torn
    • Extra virgin olive oil, for drizzling

    Method

    For the peppers

    1. Preheat the oven to 400°F (200°C).

    2. Halve and seed the red peppers, toss with 2 tbsp olive oil and a pinch of salt, then roast skin-side up on a baking tray until charred and soft, about 25–30 minutes.

      Then 25 min of waiting

    3. Transfer the roasted peppers to a bowl, cover tightly, and allow them to steam for 10 minutes until cool enough to handle.

      Then 10 min of waiting

    4. Peel off the charred skin and slice the pepper flesh into thick strips.

    For the vegetables

    1. Heat 2 tbsp olive oil in a large skillet over high heat, add the diced aubergine, and fry, stirring occasionally, until softened and browned, about 8–10 minutes.

    2. Remove the aubergine from the pan, add the remaining 2 tbsp olive oil, and fry the courgettes until lightly charred and cooked through, about 6–8 minutes.

    For the sauce base

    1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat, add the chopped red onion and sliced garlic, and cook until softened and lightly caramelized, about 6–8 minutes.

    2. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom, and simmer until reduced by half, about 3 minutes.

    3. Stir in the tomato purée and cook for 1 minute to remove the raw flavor.

    4. Add the crushed plum tomatoes, bouquet garni, sea salt, and black pepper, bringing the sauce to a gentle simmer.

    5. Add the fried aubergines, courgettes, and sliced roasted peppers into the simmering sauce, stirring well to combine.

    6. Reduce the heat to low, cover with a lid, and cook gently until all the vegetables are tender and the sauce is thick and glossy, about 30–40 minutes.

      Then 30 min of waiting

    To finish

    1. Remove the bouquet garni, stir in the torn fresh basil, and finish with a drizzle of extra virgin olive oil before serving.

    For serving

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