Port Grimaud Ratatouille
Port Grimaud Ratatouille
This is the dish to be made in August! Everything about it screams summer flavours and holiday vibes. My mum usually makes this a few times over the summer. I’d say it’s one of her specialities because you basically throw everything in and forget about it. She wouldn’t bother roasting the aubergine but I think this makes it extra yummy and doesn’t overcrowd your pan.
Serve with short grain brown rice and a lemony green salad. Remember, this is like a bolognese, it gets better with age!
Vegan
Serves 4
Ingredients:
5 tbsp olive oil
1.5 red onions, diced
10 garlic cloves, diced
1 red pepper, thinly sliced and chopped
2 medium courgettes, sliced into 1cm circles
750g medium tomatoes, roughly chopped
250g cherry tomatoes, half of them halved
Bunch of fresh basil leaves removed and stalks thinly sliced
1 tbsp balsamic vinegar
1/2 tsp sugar, optional
For the aubergine:
1 aubergine, cut into 1cm pieces
3 tbsp olive oil
Few sprigs rosemary
Salt and pepper
Preheat the oven to 190 degrees and line a baking tray with baking parchment. Add the aubergine pieces and season with salt, pepper, rosemary and 2 tablespoons olive oil.
Bake for 20 minutes and then add another 1-2 tablespoons more oil and mix everything together. Roast for another 10 minutes and then remove from the oven.
While the aubergine roasts you can start on the ratatouille. Make sure you do all your chopping before you start. Then set a large saucepan to medium to high heat and add 5 tablespoons of olive oil.
Add the onions and basil stalks and fry for 3 minutes before adding in the garlic, pepper and courgettes. Mix everything together for 2 minutes before adding both tomatoes.
Bring the veg to a boil and then down to a simmer and season with salt and pepper. Cover for 30 minutes making sure to leave a little gap for the steam to release. Give it a mix every so often.
Then add in the roasted aubergine, sugar (optional) and simmer for another 10 minutes. Roughly chop the basil leaves and throw them in with the balsamic.
Taste to check the seasoning again. This lasts for 3-4 days in the fridge.