Back to Basics: Ratatouille

Back to Basics: Ratatouille

Oh I forgot how delicious something so simple can be! 😀 and I’ve tried to make this as simple as possible with no faffing, fancy ingredients or complicated instructions! Okay, so this isn’t the ‘proper’ way to make ratatouille… but then when did I make anything that was! 😛

I used my crumble recipe last night for rhubarb fresh from the allotment (and almost had cold crumble for breakfast)… which made me remember I hadn’t added to the Back to Basics series for a while! So now the series has ratatouille as well as pancakes, green smoothies, Buddha bowls, roasted vegetables and a few other easy to follow, easy to make recipes! 😀

Ratatouille is a gorgeous melange of tomatoes, onions, garlic, aubergine and courgettes, sometimes with peppers (peppers deserve their own dish such as Hungarian Lecso) and simple fresh herbs such as basil. In the UK it’s courgette season now so this is something which can easily be whipped up! As I said, I’ve kept it as simple and fresh as possible and the flavours are just so good! 😀

Back to Basics Ratatouille (Vegan & Free-From)

  • Servings: 3-4
  • Difficulty: easy
  • Print

Gather

  • Oil (I used coconut oil)
  • 3 small-medium onions
  • 3 cloves garlic chopped
  • 1 large aubergine chopped
  • Salt to taste
  • 3 medium courgettes chopped
  • 1 x 400ml jar/carton passata
  • 400ml cold water (in your passata container)
  • Ground black pepper
  • *optional fresh/dry herb of choice – basil, oregano, mixed

Prepare

  1. Heat (or melt) the oil in a large (non-stick) pan. Chop each onion in half, then each piece into quarters. Add to the oil and gently break up with your spatula (you could use your hands to do this before you start cooking but you won’t thank me for smelly hands)! Cook until starting to turn translucent.
  2. Add the garlic, then the aubergine, sprinkle some salt over and cook until the aubergine starts to soften. Add the courgette and continue cooking until everything starts to turn brown.
  3. Pour the passata over and gently stir to combine. Use the passata container to add cold water (& get all the remaining passata out of the container). Reduce the heat and allow to simmer for five minutes. Add black pepper, taste test and add more salt if required.
  4. Add dried herbs if you wish during the last 2-3 minutes of cooking, or scatter over fresh herbs when serving. You may find the taste is so great as it is you don’t want to overpower it!
  5. Enjoy!

Serve & Store

  • This is best served warm (rather than hot).
  • Serve as a main with brown rice or quinoa (or chips)!
  • Use as a side to accompany something you’d usually have red sauce with!
  • Try it with chunks of bread dipped in.
  • Serve it up on toast (hot or cold).
  • Top crackers with houmous then add a dollop of cold ratatouille!
  • Delicious eaten cold with salad.
  • Store refrigerated for up to three days.

This slideshow requires JavaScript.

 

Taking this over to Deborah at the Plant Based Potluck Party and also going to show my face at Angie’s Fiesta Friday co-hosted this week by Petra @ Food Eat Love and Laura @ Feast Wisely

Please come over and see what everyone else is sharing! 🙂 🙂 🙂

9 thoughts on “Back to Basics: Ratatouille

  1. Hi! I find I have a hard time with cooking eggplant / aubergine. How long does it take for it to soften? In order to get around this problem, I usually steam it first, cut up in small cubes.

    Liked by 1 person

    • Hi Joëlle ☺ It depends on the age and type of aubergine (eggplant) but if you chop it up then sprinkle it with salt and leave for five minutes it will draw some of the liquid out so it will cook quicker (pat it dry with kitchen roll). It also makes a difference what type of oil you use and how much. In this recipe the aubergine was soft in under 10 minutes – not mushy soft but just right for soaking up the tomato. I’ve got my first ever aubergines growing in the garden so I might try your steaming method to see if it changes the taste much. Thanks for dropping by!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s