Ratatouille
This method for making ratatouille involves adding each vegetable
separately, in the order which best suits their cooking requirements,
rather than all at the same time. It does make a difference. It is also
important to season each vegetable 'layer' individually.
SERVES 4-6
1 kg aubergines, cut into 3-4 cm pieces
Extra virgin olive oil (see method)
2 medium onions, coarsely chopped
2 red peppers, halved, deseeded and cut
into 3-4 cm pieces
2 yellow peppers, halved, deseeded and
cut into 3-4 cm pieces
1 green pepper, halved, deseeded and cut
into 3-4 cm pieces
6 smallish courgettes, about 750 g,
halved lengthways and sliced
4 garlic cloves, crushed
6 medium tomatoes, halved, deseeded and
chopped
A small bunch of basil, coarsely chopped
Coarse sea salt
TO SERVE
Put the aubergine pieces in a
microwave-proof bowl with 3 tablespoons water and microwave on HIGH for
6 minutes. Drain and set aside.
Heat 3 tablespoons of oil in a large
casserole with a lid. Add the onions and cook until soft, 3-5 minutes.
Salt lightly.
Add all the peppers and cook for 5-8
minutes more, stirring often. Turn up the heat to keep the sizzling
sound going, but take care not to let it burn. Salt lightly.
Add 1 more tablespoon of oil and the
courgettes. Mix well and cook for about 5 minutes more, stirring
occasionally. Salt lightly.
Add 2 more tablespoons of oil and the
drained aubergines. Cook, stirring often, for 5 minutes more. Salt
lightly.
Add the garlic and cook for 1 minute. Add
1 more tablespoon of oil if necessary, and the tomatoes and basil and
stir well. Salt lightly. Cook for 5 minutes, then cover, lower the heat
and simmer gently for 30 minutes, checking occasionally.
Remove the casserole from the heat. This
is best served at room temperature, but it still tastes good hot. The
longer you let it stand, the richer it tastes. Stir in extra basil and
garlic just before serving.
|