This classic Provencal vegetable stew is a super speedy option for weeknights. It can be served warm as a healthy, tasty side to any grilled meat or fish. Alternatively, in summer, it can be served cold with shaved parmesan or topped with a few nobs of goat cheese.
Ingredients (serves 4)
1 aubergine, diced
2 zucchinis, diced
1 capsicum, diced
1 brown onion, diced
2 garlic cloves, minced
10 basil leaves, chopped
2 tsp thyme leaves
1 tbsp olive oil
1 tin diced tomatoes
1 tin chickpeas
1. Heat a splash of oil in a large casserole pan. Roast frozen aubergine, courgette, and capsicum until golden and soft.
2. Add the frozen garlic, basil, and thyme. Stir in the tinned tomatoes and chickpeas. Add a good pinch of sea salt and black pepper.
3. Cover the pan and simmer over low heat for 30 minutes.
4. Stir in a nob of butter and serve with a piece of crust bread, quinoa, or creamy polenta.
Use leftover ratatouille to serve with baked eggs. With the back of a large spoon, make 2 indentations in ratatouille in each dish. Crack 1 large egg into each indentation, season, and bake until egg whites are set.