International Lifestyle Magazine Issue 50 | Page 123

Basic Ratatouille Recipe
You will need:1 Large Aubergine (eggplant) 1 Large Courgette (zucchini) 3 Large, juicy, tomatoes 1 Green Pepper 1 Large Onion A few good slugs of good olive oil Maldon Sea Salt (you cannot beat the flavour) Lots of freshly milled black pepper 1 clove of garlic Mixed dried herbs, about a dessert spoon, I like oregano and basil. Optional - I like to add some sultanas to this also, the golden ones if you can get them, but this is up to you, I just like that additional sweetness they add. Just a handful will do. To Make You need a big, wide, pan. You can use a saucepan but it helps to have it all even so you can see how it is all cooking. Prepare all your veg, not small pieces, you want chunks, so big slices and cubes. Keep the skin on the vegetables if organic, but give everything a very good wash, this is a rustic dish so we want it to look rustic, plus, tons of flavour in the skins! I also leave the skins on my tomatoes but feel free to remove them if you prefer. Now, on a medium heat, add your onions to the oil and cook them until soft, now add the aubergine and courgette pieces, the green pepper and tomatoes, your herbs, and at this point the sultanas if using, and just cook gently for 15 minutes. Meanwhile, and you do not have to do this you can just chop and add, I like to grind my garlic clove with the sea salt in a pestle and mortar to create a paste, after 15 minutes of cooking add this and heaps of black pepper to the mix and continue cooking for another 10 or 15 minutes. Note: If it is looking a little dry, maybe your tomatoes were not quite juicy enough, you can always add a little tomato puree and a little water to bring it back. Go easy on the water though, you are looking for a thick consistency, not a soup. The secret is take it slow, you want the juices to flow. And that is all there is to it! You can now serve it, add some fresh herbs over the top, I like basil but go for your favourite, or you can divide it up and freeze it for another day, once it has cooled down, but it tastes wonderful and is so easy, enjoy!

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