Classic Ratatouille
Method
Start by heating a splash of olive oil in a pan over medium heat and add the aubergine cubes. Cook them slowly, turning occasionally, until they are very soft and almost creamy, this should take about 10–12 minutes. While the aubergine is cooking, heat three more small pans over medium heat, adding a little olive oil to each. In one pan, cook the courgette slices until tender, then increase the heat slightly to give them a light golden browning. In the second pan, cook the whole tomatoes until they are wrinkled and sweet but still hold their shape. In the third pan, fry the onions slowly until they are soft, sweet, and slightly caramelised.
Once the vegetables are nearly done, season each pan with a little salt and freshly ground black pepper. Then, gently combine all the vegetables in a large pan and cook together for a few minutes, adding the finely chopped garlic and stirring carefully so the flavours meld. Tear in the fresh basil leaves at the very end, giving the mixture a final gentle toss.
Meanwhile, heat a grill or griddle pan and brush the slices of bread lightly with olive oil. Toast them on both sides until golden and crisp.
To serve, spoon the ratatouille generously over the toasted bread and enjoy immediately while warm.
Ingredients
For the ratatouille:
-
Olive oil, for cooking
-
250g aubergine, cut into 2cm cubes
-
250g small courgettes, cut into 1cm slices
-
250g sweet cherry or Sungold tomatoes, left whole
-
250g onions, cut into thick slices
-
Salt and freshly ground black pepper
-
4 garlic cloves, finely chopped
-
A handful of fresh basil leaves, torn
To serve:
-
Thick slices of good-quality white bread
-
A little olive oil
If you like this recipe, you might like the following courses…
Subscribe to our newsletter.