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Ratatouille

From Market Kitchen
Enjoy the best vegetables the summer has to offer in this healthy, meat-free dish from Tana Ramsay

Ratatouille

Method

1. Heat oil in a large casserole dish and sweat the onions and garlic for 10 minutes on a low heat with the lid on.

2. Add the peppers, aubergines and courgettes. Season with salt and pepper, stir and cook for a further 20 minutes with the lid on.

3. Pour in the chopped tomatoes, stir and check the seasoning. Cook for a further 5 minutes without the lid. Stir in the basil.

4. Serve with chunky slices of sourdough.

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Serves: 4

Prep: 15 min
Cook: 1 hr

Ingredients
4 tbsp Olive oil
2 medium Onions, quartered
2 garlic cloves, crushed
2 green peppers, roughly diced
2 large Aubergines, halved horizontally then sliced into 3cm pieces
3 medium courgettes, sliced into 3cm pieces
400g tinned chopped tomatoes
small bunch Basil, leaves torn
slices of sourdough bread, to serve