Ratatouille

After I wrote up the risotto recipe that I went on to describe as 'possibly my best Italian culinary achievement to date' yesterday, I remembered this humble dish, which served me well in five ways:

1) It's dirt cheap

2) It's filling

3) It's warm on a chilly day

4) It's ridiculously easy to make

5) It's super healthy

I'm somewhat ashamed to say that ratatouille is a vegetarian staple that I'd never really given the time of day until I moved to Italy, which is ironic given that it's French. Anyway, here goes:

Serves 4

Ingredients:

2 courgettes

1 aubergine

2 peppers (red, yellow or orange)

12-15 cherry tomatoes, or six normal ones

1 onion

Drop of olive oil

Dried mixed herbs

Bouillon powder/vegetable stock cube

Method

1) Add the oil to a large (and I mean large!) pan. Chop the onion and fry gently for about five minutes, over a low heat.

2) Meanwhile, chop all your other veggies/plant products

3) Bung all the veggies in the pan, including the tomatoes (they're a fruit I know, hence 'plant products', for the pedants out there)

4) Add a small splash of water. Literally just a splash. Like...show it some water. These ingredients will release a lot of water as they cook anyway.

5) Sprinkle over a teaspoon of the Bouillon powder, or crumble over the stock cube. Give the mixed herbs a good generous shake over everything.

6) Mix the whole concoction well.

7) Put a lid on the pan and leave it to cook for about 35-45 minutes, stirring occasionally. It will reduce considerably and release a lot of moisture. Once everything's looking cooked through, dish up and enjoy with crusty bread or rice. It probably goes well with chutneys too!