PocketCook

From @Good Food

Ultimate Ratatouille

2 hr 5 min · Serves 4

2 hr 5total
25 minhands on
22steps
4servings

Watch it

Ingredients

For the roasted peppers

  • 3 red peppers, quartered and deseeded

For the vegetables

  • 2 aubergines, cut into oblique chunks
  • 3 courgettes, cut into oblique chunks
  • 2 red onions, roughly chopped
  • 4 garlic cloves, sliced
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • 2 x
  • 400 g tins cherry tomatoes
  • 1 bunch basil (stems tied, leaves reserved)
  • Olive oil for cooking
  • Extra virgin olive oil to finish
  • Salt and black pepper
  • Grilled sourdough, to serve

Method

For the roasted peppers

  1. Heat the grill to its highest setting.

  2. Arrange the pepper quarters skin-side up on a baking tray.

  3. Grill under high heat until the skins are blackened and blistered, 10–15 minutes.

    Then 15 min of waiting

  4. Transfer the hot peppers to a bowl and cover with a plate.

  5. Leave to cool until safe to handle, about 15 minutes.

    Then 15 min of waiting

  6. Peel away the blackened skins and thinly slice the peppers.

  7. Return the pepper slices to their resting juices in the bowl and set aside.

For the vegetables

  1. Heat the oven to 320°F (160°C) or 280°F (140°C) fan.

  2. Heat 2 tbsp olive oil in a large flameproof casserole pan over medium heat.

  3. Fry the aubergines and courgettes until golden brown and soft, adding another drizzle of oil if the pan becomes dry, 10–12 minutes.

  4. Remove the browned vegetables from the pan with a slotted spoon and set aside in a bowl.

  5. Add a little more oil to the pan and cook the red onions over low heat until softened and caramelized, about 15 minutes.

    Then 15 min of waiting

  6. Stir in the sliced garlic and sizzle for 1 minute.

  7. Sprinkle in the sugar and pour in the red wine vinegar, stirring to deglaze the bottom of the pan.

  8. Return the browned aubergines, courgettes, sliced peppers and their juices to the pan.

  9. Pour in the tin cherry tomatoes and season with salt and black pepper.

  10. Nestled the bundle of basil stems into the sauce.

  11. Cover with a lid and transfer the casserole pan to the oven for 1 hour.

    Then 60 min of waiting

  12. Remove the lid and bake uncovered for a further 30 minutes until reduced and jammy.

    Then 30 min of waiting

  13. Remove from the oven, discard the basil stem bundle, and leave to cool until warm rather than piping hot.

  14. Tear in most of the reserved basil leaves and stir through 1 tbsp extra virgin olive oil to finish.

  15. Serve warm with grilled sourdough.

Get PocketCook

Free. It puts this on your shopping list, keeps your place, and rings when something is ready.