My take on ratatouille

Name: How to cook My take on ratatouille - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Kate Carless

My take on ratatouille

I didn’t have all / enough of the traditional ingredients for a ratatouille so I decided to make one up using what I had. I was really pleased with the result. I think the quality tinned tomatoes are key as they give the whole thing a bit of natural sweetness. The breadcrumb topping is most definitely optional and very non traditional but it was a delicious extra.

Ingredient

Food ration :

4 people

Cooking time :

1hr plus chopping time

large courgette chopped into small cubes

large aubergine chopped into small cubes

5 sprigs

thyme

Half

a red onion very finely chopped

2 cloves

garlic crushed

fire roasted peppers from a jar, chopped

1 tin

quality finely chopped tomatoes

1 tbsp

balsamic vinegar

1 handful

breadcrumbs

1 handful

Parmesan cheese

Cooking instructions

* Step 1

Preheat the oven to 180 degrees c and Add the chopped courgette and aubergine to a roasting try with the thyme, a pinch of salt and pepper and lightly coat in olive oil. Roast for 20 minutes, turning half way through to prevent sticking.

* Step 2

Meanwhile make the tomato sauce by adding the finely chopped onion to a tbsp olive oil in a frying pan over a medium heat. Cook until soft. Then add the garlic and cook for another minute before adding any fresh tomatoes and the chopped peppers. Cook for 3 mins

* Step 3

Add the tinned tomatoes to the pan and simmer for another 10 minutes. Don’t forget about the oven roasted veg which can be removed from the oven when soft. Returning to your sauce, add the balsamic vinegar and season to taste. Cook until the sharpness of the vinegar has gone.

* Step 4

Now assemble the ratatouille by transferring the roasted veg into a smaller roasting tin / dish, sprinkling over the torn basil leaves, adding the tomato mix on top and then sprinkling with breadcrumbs and finally Parmesan.