Ratatouille

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Serves 2, but I had it by itself, no main. Easy
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Ingredients (5)

  • 2 small onions, red or white, it doesn't matter.
  • 1 courgette, however much you think you can eat.
  • 2 medium tomatoes.
  • A garlic clove or 2.
  • 1 bell pepper, I chose red to contrast the courgette.

Basically, I’ve just come back from hitchhiking through France, Spain and Morocco. On the way, I’ve been eating some pretty interesting things, but I’ve always had admiration for the French-peasant cuisine; simple, quick and tasty.
Getting back late and sleeping in till the early afternoon, I awoke to an empty fridge. My housemates had cleared it of all fresh produce, so off to the shops I went. Hungry and tired, I wanted something flavourful but not a dish that takes ages to make. Ratatouille it was.
Back in England now, and still on the Easter holidays, I’m spending my time cooking instead of revsing for first year finals and completing coursework.

Instructions

  1. 1Firstly, finely chop the onion and garlic. Create thin slivers of peppers and dice the courgette, keeping it thin but visible. Just go wild the tomatoes and hack away whilst trying to keep the liquid inside as it gives a wonderful mouth-feel at the end.
  2. 2Whack this all in a frying or saute pan and a generous glug of olive oil. A big big big pinch of salt (maybe a tablespoon, yeah, a tablespoon because I’m northern), and some freshly ground black pepper.
  3. 3Keep the heat high and keep it moving for about 3 or 4 minutes. Put the lid on. Failing a lid, a baking tray will suffice. Keep this on for a couple of minutes. Then take it off and we notice a few things; the liquid should have started to disappear, the courgettes should be a translucent green and it’ll smell pretty awesome.
  4. 4Keep it in the pan and on the heat for a couple more minutes until it’s almost like, for lack of a better metaphor, baked beans, you know, all homogenous and as one. Serve straight away after having a little taste and adjusting the seasoning.
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