Ratatouille with toasted sourdough bread
This deliciously warming dish is full of flavour and nutrients. Perfect for a cold evening!

Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large red onion, chopped
  • 2 cloves of garlic, crushed
  • 2 aubergines, chopped
  • 3 courgettes chopped
  • Mixed peppers, red, yellow and green peppers, chopped
  • 6 large tomatoes, chopped
  • 1tbsp tomato puree
  • 400g can plum Tomatoes
  • A few sprigs of fresh thyme (about 5)
  • A bunch of fresh basil, chopped
  • 1tsp brown sugar
  • 2tbsp red wine vinegar

Method

  1. Heat the oil in a large pan and fry the onion until it’s translucent.
  2. Add the garlic and cook for another minute.
  3. Turn the heat to medium to high and add the chopped aubergines and fry until golden (about 5-6 minutes
  4. should do).
  5. Add the chopped courgettes and peppers and mix. Cook for a further 5 minutes or until the courgettes are
  6. slightly soft.
  7. Add the tomatoes puree, fresh chopped tomatoes, canned tomatoes, red wine vinegar, brown sugar, thyme
  8. and basil and bring to the boil.
  9. Once it’s boiling transfer it straight to the slow cooker and cook on a medium heat for 5-6 hours.
  10. Scatter some extra basil once the sauce is nice and thick.
  11. You can store the Ratatouille in the fridge for up to 5 days and reheat it by adding a little extra sugar and red wine vinegar

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