Jamie Oliver's Ratatouille

🥘 Ingredients

• aubergines
  2
• balsamic vinegar
  1 tbsp
• basil
  1/2 bunch
• black pepper
• canned tomatoes
  400 g
• courgettes
  3
• garlic
  4 clove
• lemon
  1/2
• olive oil
  2 tbsp
• peppers
  3
• red onion
  2
• sea salt
• thyme
• tomato
  6

🍳 Cookware

• casserole pan
• large bowl

1. 1

   Prep your ingredients before you start – peel and cut the red onion into wedges, then peel and finely slice the garlic . Trim the aubergines and courgettes , deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomato . Pick the basil leaves and set aside, then finely slice the stalks.

   red onion: 2, garlic: 4 clove, aubergines: 2, courgettes: 3, peppers: 3, tomato: 6, basil: 1/2 bunch
2. 2

   Heat olive oil in a large casserole pan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around ⏱️ 5 minutes , or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl .

   olive oil: 2 tbsp
3. 3

   To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for ⏱️ 10 minutes , or until softened and golden.

   thyme
4. 4

   Return the cooked veg to the pan and stir in the fresh and canned tomatoes , the balsamic vinegar and a good pinch of sea salt and black pepper .

   canned tomatoes: 400 g, balsamic vinegar: 1 tbsp, sea salt, black pepper
5. 5

   Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for ⏱️ 30 minutes , or until reduced, sticky and sweet.
6. 6

   Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

   lemon: 1/2