I'm not going to lie. I'm a big fan of the Disney movie of the same name.
As Chef Gusto said, "Any one can cook". Yes. That includes you! Ratatouille is a really simple dish to make that is packed with delicious vegetables, and stacked with nutrients that will do a body good (more specifically, your body). With the autumn months now in full effect, this dish it just what you need to warm your cockles. There are many versions of the recipe available, this one was taken (and pimped out) from the UK's very own, Delia Smith.
Here's the ingredients
2 Large aubergines
3 Medium sized courgettes
2 Medium sized onions
2 red or green peppers1
1/2 Butternut Squash
4 large tomatoes
4 cloves of garlic
4 tablespoons of olive oil
1 tablespoon of roughly chopped basil
salt and black pepper to taste
How to make it
Begin by washing and wiping the aubergines and cutting them into 1 inch (2.5 cm) slices, then cut each slice in half; the courgettes should be wiped as well and cut into 1 inch (2.5 cm) slices. Peel, and dice the butternut squash.
If you cut pieces to small the Ratatouille becomes akin to vegetable mush when cooked. You want each vegetable to retain its own uniqueness.
Now put the whole lot into a colander, sprinkle generously with salt, press them down with a suitably sized plate and put weights (or other heavy objects) on top of the plate. Let them stand for about 1 hour – the salt will draw out any bitterness along with excess moisture.
Meanwhile chop up the onion roughly, deseed and core the peppers and chop these up too. Skin the tomatoes (plunging them into boiling water for a couple of minutes is the best way to loosen the skins), then quarter them, take out the seeds and roughly chop the flesh.
To cook the ratatouille, gently fry the onions and garlic in the oil in a large saucepan for a good 10 minutes, then add the peppers. If you are using parpika now is the time to add it in too. I find it just adds a nice kick to the overall flavour.
Dry the pieces of courgette, butternut squash and aubergine in kitchen paper, then add them to the saucepan.
Next add the basil and seasoning of salt and pepper, stir once really well, then simmer very gently, covered, for 30 minutes. After that time add the tomato flesh, taste to check the seasoning and cook for a further 15 minutes with the lid off.
Serve and enjoy!