There are very few things that Ash and I disagree on (nawww), but ratatouille is one of them.
I love eggplant, zucchini and olives. Ash is only very slowly being convinced that any of those three vegetables are edible at all. So ratatouille, that features all three, is a bit adventurous for him as yet.
Ah well, I’m selfish, and we’re having ratatouille for dinner. My recommendation is that you do too.
Ratatouille (serves 4)
The best thing about ratatouille is the leftovers. The flavours and the texture of the eggplant, which are great on the night you cook it, are out of this world after a night or two in the fridge. So make more than you need!
- 3 tbsp olive oil
- 2 cloves of garlic, smashed a little and sliced
- 2 small red chillis, minced
- 1/2 red onion, sliced
- 4 button mushrooms, sliced
- 1 red capsicum, diced into 1 inch pieces
- 2 medium eggplants, cut into 1 inch cubes
- 400g can diced tomatoes
- 1 cup vegetable stock
- 1/2 cup kalamata olives, chopped
- 2 zucchini, sliced
- 2 big handfuls of baby spinach, or chopped regular spinach or any other green leafy vegetable
- salt and pepper
- fresh basil
- Heat 1 tbsp olive oil in a large pan over medium heat. Add garlic, onion and mushroom and saute for 5 minutes or until mushrooms are browning and onion is golden.
- Add capsicum and saute another minute.
- Add the rest of the olive oil and when it’s hot, add the eggplant and saute until beginning to brown.
- Add tomatoes, stock and olives. Stir and cover, simmering over a low heat for at least 20 minutes.
- Add zucchini and greens and simmer for another 15 minutes.
- Check that the sauce is quite thick, season with salt and pepper, serve with fresh basil.