Ratatouille

Ratatouille

This popular Mediterranean dish is delicious hot or cold.

Good with a bowl of grated cheese for sprinkling, if served hot, or a bottle of fruity olive oil for drizzling, if served cold.

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Instructions

  1. 1

    Heat the oil in a large casserole over moderate heat. Add the onion and cook for 5 minutes, until soft and transparent. Stir in the garlic, courgette, aubergine, and red pepper, and fry for 5 minutes, stirring.


  2. 2

    Add the stock, tomatoes with their juice, and the chopped oregano to the casserole and bring the mixture to the boil. Reduce the heat to low and partially cover the pan. Cook until the vegetables are tender, stirring occasionally.


  3. 3

    Season to taste with salt and black pepper. Spoon the ratatouille into a serving bowl and serve immediately, garnished with oregano sprigs, or cover and refrigerate then serve cold.


Ingredients

  • 4 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 courgette, sliced
  • 1 small aubergine, cut into cubes
  • 1 red pepper, cored, seeded and cut into pieces
  • 150ml vegetable stock
  • 400g chopped tomatoes, can
  • 2 tsp oregano, chopped, 2–3 sprigs to serve
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground

Serves 4

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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