Ratatouille

To serve up to 6 People.

INGREDIENTS

Red Onion - 2 onions

Courgette - 1 1courgette

Bell Pepper - 2 peppers (red/green)

Aubergine - 1 aubergine

Garlic - 2/5 cloves

Tomato Passata - 300g

Red Wine Vinegar - 50ml

Fresh Basil - small handful

 INSTRUCTIONS

1. Start by roughly chopping the Red Onion, Bell Pepper, Courgette and Aubergine*

*cut the vegetables the same size, roughly, around 1-2 cm thick

2. Add the Courgette and Aubergine to a bowl of water to stop them going brown.

3. Take between 3/5 cloves of Garlic, and finely dice, or, grate them into a paste.

4. Turn the heat to a high medium, and add a generous dash of Olive Oil to a high walled frying pan.

5. Drop in the Peppers and Onions.

6. Season with Salt and Pepper, and fry them off for around 5 minutes, without any colour.

7. After roughly 5 minutes, add the Aubergine and Courgette.

8. Fry off the Courgette and aubergine for around 6 minutes*

*we don’t want to cook the vegetables for too long, we want some texture and bite, we do not want the veg turning to mush

9. After around 6 minutes, add the Garlic, and sweat this off for 1/2 minutes, before we add a splash of red Wine Vinegar.

10. Reduce the Vinegar to a syrup.

11. Next, add just enough Passata to cover the Vegetables, but not too much, we want the Ratatouille thick.

12. Cook out the Passata for around 5 minutes, before we finish with a good handful of fresh Basil.

13. Add a good drizzle of extra virgin Olive Oil, and serve.

Enjoy.