Mains
French
FrenchRatatouille
The Provencal vegetable stew of aubergine, courgette, peppers and tomato, three ways. The basic is a quick one-pot, while the ultimate cooks each vegetable separately and finishes with the famous layered confit byaldi.
Vegan
Vegetarian
Gluten-free
Dairy-free
Nut-free
Budget version
Everything thrown in one pan with dried herbs for a quick stew.
Per serving£1.25
Total cost£5.00
Time45 min
Ingredients for 4
- 1 aubergine , cubed
- 1 courgette , cubed
- 1 red pepper , chopped
- 1 onion , chopped
- 2 cloves garlic , crushed
- 400 g tinned chopped tomatoes
- 1 tsp dried mixed herbs
- 3 tbsp vegetable oil
- salt and pepper , to taste
Method
- Heat the oil and fry the onion and garlic until soft.
- Add the aubergine, courgette and pepper and fry for 5 minutes.
- Stir in the tomatoes and dried herbs, season, and simmer for 25 minutes until thick.
- Taste, adjust the seasoning and serve with bread or rice.
Equipment
The three ways, side by side
Budget
Everything thrown in one pan with dried herbs for a quick stew.
Better
Vegetables browned in batches and simmered with fresh herbs and tomato.
Ultimate
A confit byaldi: silky tomato-pepper base topped with thinly sliced vegetables baked in a spiral.
