Ratatouille

A favourite side dish that goes with so many dishes.

Cook Time 25

Total Time 25

Servings People

Ratatouille is a collection of chopping to start with.
Slice the courgettes into 1 in pieces.
4 large courgettes
Slice the aubergines lengthways into quarters and then also into 1in slices.
2 large aubergines
Remove the seeds from the peppers and slice into pieces.
2 medium red peppers
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).
6 large tomatoes
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.
4 tbsp olive oil, 2 large onions
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.
½ tsp sugar, salt, ground black pepper, 2 cloves garlic
Pour the chicken stock to the dish to give moisture but not to drown it.
1 pint Chicken Stock
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.
1 bunch basil