A perfect spring dish: warm & hearty enough for the colder days; sweet, light and summery for the sunny ones! This is such a quick simple recipe, yet packed full of flavour and just SO many ways to eat it (suggestions below)
TIP: An easy way of peeling your fresh tomatoes: cut a cross in the bottom of your tomatoes then drop into boiling water for about 10 seconds then scoop out into a bowl of iced water. The skin should peel off easily.
April Recipe: Ratatouille Niçoise
Fry 1 large chopped Onion with 2 crushed Garlic Cloves for 5 minutes until soft and golden
Add the vegetables: 1 sliced Courgette, 1 diced Aubergine, 3 diced Peppers (red/green/yellow) and fry for 10 minutes
Add 6 peeled & chopped fresh tomatoes (or 1 tin of chopped plum tomatoes) & 2 tblsp tomato puree and cook for 5 minutes
Season well & add a handful of fresh Marjoram at the very end
SERVE WITH: herby couscous, jacket potato, pasta, crusty bread or with fish or chicken breast for dinner. Or maybe cold in a salad, as an accompaniment to goats cheese or grilled haloumi.
You can chop the vegetables smaller to make savoury crêpes or omlette, or thinly slice the aubergine & courgette lengthwise & fry or griddle seperately to the onion/garlic/pepper/tomatoes then layer into a casserole dish either on it’s own or with lasagne leaves & white sauce.
For a Majorcan version called Tombet: fry the vegetables in oil, put in a dish & then top with tomatoes fried with garlic & parsley: perfect with fish or meat
Spice it up with fresh chilli or paprika or heat up leftover ratatouille with some garlic, ginger, lightly fried (then crushed) spices: coriander seeds, cumin seeds, garam masala & a pinch of turmeric for a delicious veggie curry.
I could go on… it was delicious on Saturday night with lamb chops & new potatoes…