Ratatouille

This recipe is from Saveurs authentiques du maraîcher in the "Paul Bocuse présente.." series.' It claims that ratatouille, far from being a ragout of vegetables cooked together, is better when each type of vegetable is first cooked separately which is 'the secret' to preserving its taste. This also tends to preserve the colours which makes it look more appealing. We made lots and froze some to enjoy some summer flavours when we get bored of winter vegetables.

I've made other versions of ratatouille that use basil instead of the thyme and marjoram used here. One had the basil cooked in olive oil and gently stirred through when the dish was cooked, to keep it 'fresh' tasting.

Serves 4

Ingredients

750g courgettes / zucchinis

1 kilo aubergines /eggplant

1 kilo tomatoes

750 g capsicums / peppers

4 onions

3 cloves of garlic

2 bay leaves

5 sprigs of thyme

1 Tbsp marjoram 

10 cl olive oil

salt and pepper 

Method

1. blanch tomatoes, peel and deseed. Crush tomato pulp and set aside.
2. peel and finely chop onions
3. wash and trim other vegetables and cube (approx. 1cm pieces)
4. Separately cook in olive oil the onions, courgettes, aubergines and capsicums until tender (10-20 minutes depending on the vegetable). I used my multicooker as well as frying pan for this to have a couple on the go at a time.
5. when they vegetables are cooked, add together in a large oven-proof dish with the crushed tomatoes, crushed garlic, herbs, salt and pepper. Mix.
6. cook 30 minutes in a moderate oven.
7. Serve hot or cold. Serve with fried eggs, pasta, bulgar wheat or pasta.

This dish is excellent (perhaps even better) the next day, reheated.