Ratatouille

Less is more where ratatouille is concerned. I like to make a simple traditional recipe letting the taste of the vegetables shine through without too many extra flavours.

I’ve only added ground coriander and a few basil leaves, but they combine to make a rich sauce that is slightly sweetened by the natural flavours of the vegetables.

I love to eat ratatouille with baked potatoes and lots of cheese, cous cous, bulgur wheat, rice, in wraps or with grilled fish.

It’s so versatile that you can use it with a few different meals through the week and only have to cook it once, which is my kind of dish!

Ingredients

Serves 6

• 1 aubergine, 2cm cubes

• 1 large red onion, chopped

• 1 large garlic clove, grated

• 1 red pepper, sliced

• 1 courgette, halved and sliced

• 1 tsp ground coriander

• 2 x 400g tins of tomatoes

• 1 tsp sea salt

• A handful of ripped basil leaves to serve

Method

• Heat 1 tbsp olive oil in a large pan. Add the aubergine and onion, cooking for 10 minutes on a gentle heat

• Next add the garlic and red peppers for 5 minutes and then the courgettes for 10 minutes with the lid on.

• Stir in the coriander and pour in the tinned tomatoes, simmer for 40 minutes with the lid on.

• Add the salt and basil leaves, stir well.