Ratatouille is a rich, vegetable stew that originates from the Provence region of France.
This hearty dish tastes wonderful on a cold winter evening and is really easy to make.
Traditionally ratatouille is eaten with crusty bread or rice; I served my version with couscous as its fluffy texture is perfect for soaking up the thick sauce.
Most recipes also add chopped aubergine – I am not a fan and therefore omitted it from mine – but if it tickles your fancy, add some at the beginning with the rest of the veg.
Ingredients
Ratatouille with couscous
Recipe serves 2-4 (depending on how hungry you are)
- 1 red onion
- 1 courgette
- 2 red peppers
- 500 grams passatta
- 10 -12 basil leaves
- 1-2 tablespoons of olive oil
- 1 tsp dried herbs de Provence
- 1 tsp sugar
- 1 tsp each of black pepper and sea salt
- 1 tablespoon balsamic vinegar
- 50 grams couscous per person
Method
- Finely slice the onion, chop the courgette and peppers into chunks. Pre-heat the oven to 200 degrees.
- In a large casserole dish fry off the vegetables and season with salt and freshly ground black pepper.
- Roughly chop the basil leaves and set aside until later. Finely slice the stalks and add to the vegetable mixture.
- When the vegetables are golden and softened, stir in the passata, balsamic vinegar and sugar.
- Cover the pan and transfer to the oven to cook for 30 to 35 minutes until the sauce reduces.
- Make the couscous according to the packet instructions – I always use chicken stock for added flavour.
- Add the chopped basil leaves and serve.
