Rustic Ratatouille

Food Main Courses
Natalie Wheen at Avlaki
6-8 Servings
500g mixed pepper, cut into bite size chunks
500g strong onions, finely sliced
500g courgettes, cut into bite sized chunks
500g aubergines, unpeeled & cut into bite size chunks
500g ripe tomatoes, peeled & roughly chopped
4 large cloves of garlic, peeled & chopped
100ml organic extra virgin olive oil
Freshly ground black pepper & sea salt
To garnish, flat leaf parsley, chopped
  1. Add oil to a large, wide, heavy bottomed pan and heat, but not too hot
  2. Add the garlic and onions to soften, but don’t let them caramelise
  3. Add the aubergines and meld with the onions. Turn several times, for about 5 minutes, until the aubergine is semi-cooked and softening
  4. Add the peppers then stir in the courgettes and tomatoes. Stir again
  5. Don't fry the veg - let them stew in the oil without disintegrating. Cover the pan and simmer for about 30 minutes
  6. Uncover for another 10 minutes or so, check the seasoning, and add the parsley to garnish
  7. Serve hot or cold by itself, with grilled meats, pasta or as part of an antipasto selection. Add a few pitted olives and capers for extra bite