Ratatouille is a versatile sauce that makes the most of the produce in abundance in autumn. Serve as a wonderful meat-free meal over pasta or polenta or as an accompaniment to steak or chicken. Double, triple or quadruple the quantities and freeze in convenient portions for a quick dinner and a taste of summer throughout the winter months.

2 red onions
4 cloves garlic
2 aubergines
3 courgettes
3 red or yellow peppers
6 ripe tomatoes
a big handful of fresh basil
olive oil
1 400g tin plum tomatoes
1 tbsp balsamic vinegar

Chop all the veg into similar 1-2cm² pieces. Heat a little oil in a large pan and sweat the onions for 5-10 minutes over a low heat, being careful not to colour them. Add the garlic and cook for another 5 minutes before turning up the heat and adding the remaining veg and basil. Saute for 5 minutes.
Add the tinned tomatoes, vinegar and a generous pinch of salt. Simmer for 30 minutes.


Images by Tracie Heaseman

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