This recipe is about the ratatouille which we’ve served with grilled chicken. It’s such a versatile vegetable dish that is great with a variety of meats, chicken or firm fleshed fish or is just as good served warm or at room temperature with a green salad and rustic bread. It’s important to use the freshest ingredients so when choosing peppers and aubergines pick the shiniest ones. This is Lou’s method of cooking ratatouille which I’ve found ensures an intense flavour. The result isn’t soupy or mushy.
- Ingredients (serves 4):
- Yellow Peppers x 2
- Red Pepper x 2
- Courgettes x 4
- Aubergine x 1
- Onions x 2
- Olive Oil
- Garlic 2-3 cloves
- Tomato Paste
- Balsamic Vinegar
- Red or white wine vinegar
- Tomatoes 1 x tin crushed
- Sea Salt
De-seed and core 2 red peppers and 2 yellow peppers and cut into even sized pieces (not too large).Cut 4 courgettes and 1 large aubergine into pieces that are also about the same size as the pepper pieces.
The vegetable pieces need to be roasted separately on trays in a moderate oven till soft. You can put the pepper pieces together on 1 tray and the courgettes and aubergines on another but make sure all are spread out so they brown evenly. Alternatively brown all in batches in a frying pan.
In a separate pan cook 2 medium very thinly sliced onions in good quality extra virgin olive oil till very soft (not to brown).
Add 3 tbsps sugar, cook for another minute or two then add crushed garlic (2-3 cloves or as much as you like).
Next add 1 tbsp tomato paste, 2 tbsps of either balsamic vinegar or red or white wine vinegars. Also add 1 tin of crushed tomatoes or the equivalent in cooked and crushed fresh tomatoes.
Simmer this sauce for 15 minutes. Taste and add sea salt and pepper as required.
Finally add all the roasted vegetables, simmer for a minute or two so the flavours blend together.
Serve with grilled or BBQ chicken or any lamb dish.