The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Ratatouille

11 September 2006

Ingredients (Serves 8-10)
150ml extra virgin olive oil (needn't be expensive)
500g Spanish onions, peeled and chopped
1 bulb new-season garlic, peeled and the cloves sliced
Salt
5 basil stalks and their leaves
500g courgettes, chopped
500g aubergine, chopped
500g mixed peppers, chopped
500g Marmande or San Marzano tomatoes, chopped
Black pepper

Method Warm 100ml oil in a large 30-40cm frying pan. Add the onions and let them fry gently, but not so much that they colour, until they are transparent. Add the garlic and some salt. Stir in the basil stalks without the leaves, the courgettes, aubergine, peppers and tomatoes. Turn up the heat so the vegetables start to fry.

Cook for about 20 minutes until the vegetables have softened, but retain a suggestion of crunchiness (this is a stew - they shouldn't be raw).

Stir in the basil leaves off the heat. Season with extra salt, if necessary, and freshly ground black pepper. Before serving, pour over the extra olive.

Note: this dish reheats well and tastes as good cold as hot.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking