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
Better version
Vegetables browned in batches and simmered with fresh herbs and tomato.
Per serving£2.13
Total cost£8.50
Time1 hr 10 min
Ingredients for 4
- 1 aubergine , cubed
- 2 courgettes , cubed
- 1 red pepper , chopped
- 1 yellow pepper , chopped
- 1 red onion , chopped
- 3 cloves garlic , sliced
- 400 g tinned plum tomatoes , crushed
- 4 tbsp olive oil
- 1 tbsp tomato puree
- 1 handful fresh basil , torn
- 2 thyme sprigs
Method
- Brown the aubergine in olive oil until golden, then set aside. Repeat with the courgette and peppers so each keeps its texture.
- Soften the onion and garlic, then stir in the tomato puree and cook for a minute.
- Add the plum tomatoes and thyme and simmer 10 minutes.
- Return all the vegetables and simmer gently for 20 minutes until tender but not collapsed.
- Stir through the torn basil, season well and rest for 10 minutes before serving.
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.
