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Summer Ratatouille
This famous Provençal vegetable stew is one of France's best known summer dishes. A chunky mix of Mediterranean veg simmered in a tomato sauce, it's the best way to enjoy seasonal veg when they're at their best. This versions is flavoured with smokey paprika and dried oregano and has nutty chickpeas for extra protein. Delicious by itself or with crusty bread to mop up all the sauce.
Ingredients
- 2 onions
- 2 courgettes
- 2 aubergines
- 1 red pepper
- 1 yellow pepper
- 3 garlic cloves
- 2 x 400g tins of chickpeas
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 x 400g tins of chopped tomatoes
- 2 tbsp balsalmic vinegar
Prep: 15 mins | Cook: 40 mins
Method
1. Peel and finely chop the onions. Trim the ends off the courgettes and aubergines and dice them into 1cm-thick chunks. Halve the red and yellow peppers. Scoop out the seeds and white pith, then roughly chop.
2. Warm a large casserole dish over a medium heat, then add 1 tbsp olive oil and add the onion. Season with a pinch of salt and pepper. Fry for 5 mins, stirring every so often, till the onions are glossy.
3. Add the other chopped veg and fry over medium heat, stirring often, for 8-10 mins till soft and a little coloured at the edges.
4. While the veg fry, peel and crush the garlic cloves. Drain and rinse the chickpeas.
5. Stir the garlic into the veg and cook and stir for 2 mins till fragrant. Sprinkle in the smoked paprika and dried oregano.
6. Tip in the chickpeas and then add the chopped tomatoes and balsamic vinegar. Give everything a good stir to mix, then pop on a lid (or use a baking tray if you don’t have a lid) and bring to the boil. Turn the heat down and simmer for 20 mins, stirring every so often, till the ratatouille has thickened a little and the veg are tender.
7. Divide between 4 warm bowls and serve.
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(£1.41 each)
25% Off - use by 21/08Simply bake for 10 mins -
(93.8p per 100g)
Simply bake for 8 mins
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