Ratatouille is a simple French vegetarian dish that helps complete so many other dishes. Whether it be as a topping on a baked potato to a side dish for a meat dish it works each time. I have used the traditional aubergine, courgette, tomatoes, onions and red pepper but the options are vast. Ratatouille serves on fish is a delight that I would recommend. as well.
- Ratatouille is a collection of chopping to start with.
- Slice the courgettes into 1 in pieces.
- Slice the aubergines lengthways into quarters and then also into 1in slices.
- Remove the seeds from the peppers and slice into pieces.
- Peel the tomatoes. (make a small slice in the base of each tomato and place them into a bowl Cover with boiling water and leave for about a minute. Drain and when cool, the skin should just peel away).
- When peeled, chop into slices.
- Heat the olive oil in a pyrex dish and add the chopped onions. Cook for about 10 minutes until the onions are solft and tender with a golden colour.
- Add the slices on the aubergine, courgette, peppers and tomatoes in the dish alternatively to create a lovely pattern in the dish. A little time spent here make it look amazing.
- Heat on the hob for a few minutes and add the sugar, garlic together with a pinch of salt and pepper for seasoning and about half of the basil.
- Pour the chicken stock to the dish to give moisture but not to drown it.
- Cover with foil and cook gently for about 20 minutes. You don’t want a hard heat on the delicate vegetables.
- When ready to serve, sprinkle with the remaining basil for a fresh flavour.