Vegan Ratatouille🥗 As August draws to a close, it's time to use up the last of the summer vegetables, and no better way to do that than with delicious ratatouille!
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Serves 4
Ingredients • 2 tbsp olive oil • 1 aubergine, sliced into rounds • 1 courgette, sliced into rounds • 1 red pepper, diced • 1 yellow pepper, diced • 1 onion, finely chopped • 3 garlic cloves, minced • 400g cherry tomatoes • 400g tin chopped tomatoes • 2 tbsp tomato purée • 1 tsp dried thyme • 1 tsp dried oregano • 1 bay leaf • Handful fresh basil, plus extra to garnish • Salt & black pepper
Method 1. Heat 1 tbsp oil in a large pan. Sear aubergine and courgette slices until golden on each side. Remove and set aside. 2. In the same pan, add another tbsp oil. Sauté onion and garlic until soft and fragrant. Stir in peppers and cook 5 mins. 3. Add cherry tomatoes, chopped tomatoes, purée, thyme, oregano, bay leaf, salt, and pepper. Simmer 15 mins until thickened. 4. Return aubergine and courgette to the pan. Stir gently, coating with sauce. Simmer a further 10 mins so flavours meld. 5. Remove bay leaf. Tear in fresh basil just before serving. 6. Garnish with more basil and a drizzle of olive oil. Serve with crusty bread, rice, or couscous.
