Ridiculously tasty rustic ratatouille recipe

This is a fantastic recipe for many reasons; primarily it’s delicious and after that… It’s a really easy way to top up your veggie quota for the day, you can make a mahoosive pan full of it as it’s great served as soon as it’s cooked, but also cold next day for lunch. By my reckoning that’s triple duty for not much effort at all.

I’ve had my first foray into making a video here so you can exactly see the steps to make ratatouille – although I have to say it’s more of an assembly job that anything that involves highly honed knife skills. S0 let me introduce ‘PanCam’…

Ratatouille ingredients

To make enough ratatouille for two veggie hungry people’s dinner, plus lunches the next day, you’ll need:

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• 2 aubergines
• 2 courgettes
• 2 red, yellow or orange peppers
• 1 onion
• 2 crushed cloves of garlic
• 2 tins of chopped tomatoes
• A good squirt of tomato puree
• Salt & pepper
• A protein source to serve it with e.g. feta, chicken, steak, white fish

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How to make your rustic ratatouille

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• Wash all the vegetables and chop into bite size chunks. You don’t want the veggies too small or they turn to mush and if they’re too big they take forever to cook and are a pain to eat. This is a fork only kind of recipe. When it comes to the courgettes, be sure to cut in half length-ways and remove the seeds because they’re bitter as when cooked. I show you a nifty way to do this in the video
• Next put a good dollop of coconut oil in a large pan and heat up gently. Add the onions and cook until slightly transparent
• Then add the peppers and courgettes and cook until slightly softening
• Add the aubergines and still well. Leave to cook for five mins
• Add both tins of tomatoes, a generous squirt of tomato puree and the crushed garlic. Stir well
• Leave to bubble away gently for about 45 mins, or until your veggies are soft but still retain some bite
• Turn off the heat and season. If you add salt whilst the ratatouille is cooking all the veggies release their juices and you get a watery and not especially tasty ratatouille
• Serve with some raw green leaves e.g. spinach or rocket and a protein source. I love feta with it
• Put the left-overs in a Kilner jar to have next day – I sometimes add a few black olives
• Sit back and enjoy. Feel smug that your next day’s on-point lunch is already prepped.

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