Red ratatouille

Red ratatouille

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 red onions
1 garlic clove
1 red pepper
1 aubergine
3-4 tablespoons olive oil
400g tinned chopped tomatoes
pinch caster sugar
pinch ground coriander
small bunch purple basil
salt
freshly ground black pepper

Method

  1. Halve, peel and finely slice the onions; peel and crush the garlic. Cut the red pepper into 1.5 cm dice and the aubergine into 1.5 cm chunks.
  2. Heat 2 tablespoons olive oil in a large saucepan, add the onions and cook over a low to medium heat until soft but not brown. Add the garlic and cook for 1 minute. Add the red pepper and aubergine and continue to cook until they start to soften, adding more oil to the pan as necessary.
  3. Add the tomatoes, sugar, coriander and some salt and pepper. Add a few basil stalks, cover and simmer for about 20 minutes until all the vegetables are cooked.
  4. Uncover, increase the heat and reduce the juices slightly. Discard the basil stalks. Check the seasoning. Tear a handful of basil leaves into the ratatouille and stir in.
Tags:
Leiths School of food and wine
cookery course
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