Ratatouille is not just a movie about a talented mouse but a tasty dish. I call mine chunky country due to my use of rough chopped veg and for it being a comforting meal on a cold day. Perfect for this time of year and its healthy.
This is quite a quick and easy dish but the prep is the longest part to deal with. All you need to do is roughly chop an onion, 3 bell peppers, 3 courgettes and an aubergine. I like to use yellow onions as the mild flavour blends well in the meal. Any colour of pepper works but I like to use yellow and orange the most due to the mix of colours you get in the meal. In my last batch I used yellow and green peppers and it worked fine. When doing your meal prep chop the aubergine last as they can brown quickly.
Once all your veg is chopped heat up some oil in a (big) pot and cook the aubergine first. Once the aubergine has softened add in your onions and peppers and continue to cook. Stir every now and then to prevent anything sticking to the bottom of your pan. Next add in the courgettes and 2 cans of chopped tomatoes. Finally add in your seasoning. I like to use salt, black pepper, garlic, basil and bay leaves. If you like a bit of heat you can add in some chilli here. I like to use some paprika as I’m not a chilli fan.
Give it a another stir to get every thing mixed together and cover and leave for 30 minutes on a medium heat. That’s it, nice and easy. Once it’s done you have a lovely comforting meal. Just remember to remove the bay leaves. This will make 4-6 servings and is fine in the fridge for a few days. Makes a great lunch option for the next day.
Ratatouille in this way is also very versatile. Have a big bowl on its own for a tasty veg stew or use it as a base for gnocchi or ravioli. Stuffed mushrooms also go well when you get a nice crust on the top to give a different texture.
This is one of my favourites for cold weather days, will it make it onto your food plan?