Ratatouille

Name: Ratatouille
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Cuisine: French
Ingredients: 2 red onions; 4 courgettes; 2 tins Mutti whole peeled tomatoes; 1 tbsp dried oregano; 2 veg stock cubes; 2 tbsp balsamic vinegar; Large bunch basil; 5 garlic cloves; 2 red peppers

Standard

135 min

$ $ $

Description

Make a big batch, and turn it into many things: orzo minestrone, sausage tray bake and 10 minute shakshuka

Ingredients

Serves 8

2 red onions

2 red peppers

4 courgettes

2 tins Mutti whole peeled tomatoes

1 tbsp dried oregano

2 veg stock cubes

2 tbsp balsamic vinegar

Large bunch basil

5 garlic cloves

Method

Step 1

Finely dice your red onions and basil stems, then roughly chop your peppers and courgettes. Peel and grate your garlic

Step 2

Fry off your onions and peppers till softened, then add the courgettes and sweat down. After 5 mins, add the vinegar and allow to reduce.

Step 3

Add the garlic and basil stems to the pan, and once fragrant, tip in the tomatoes and break up up with a spoon. Fill the tins up a third of the way, and make the stock up in these, then pour into the pan, and bring to a simmer

Step 4

Stir through your oregano, then lay the basil on top, and press down, so covered in liquid, then put the lid on

Step 5

If using an oven proof pan, place in the oven at 150°C for at least an hour, preferably 2. If you cannot put it in the oven, leave on a very low heat for the same amount of time, and stir as little as possible

Step 6

Once the courgettes are completely softened, give it one final stir, and serve!

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