Ratatouille
Ratatouille (ra-ta-too-ee) is an overlooked classic. Classic because it is easy to prepare, is almost impossible to get wrong and is highly adaptable. And when you think what goes into it (aubergines, tomato, peppers, onions, garlic, courgettes) then you have a vegetable feast. If you over did the meat yesterday or went out on a pasta bash, here is a way home.
Having said ratatouille is easy to prepare and almost impossible to get wrong, a word of caution. You cook the vegetables in olive oil and olive oil carries 124 calories per tablespoon. Conventional recipes will tell you to use 6 or more tablespoons of oil which is already the best part of 750 calories.
When you take into account also that your first vegetable in the pan, aubergine, will soak up oil you have a recipe for weight gain unless you are careful. Resist also the temptation to season with salt. Properly cooked the dish is sweet enough.
If you want to follow our diet advice use lemon juice in place of salt - it is just as good at highlighting the different tastes.
Learn to cook ratatouille and you can adapt the balance of the ingredients to what you have available in the house.
You need:
2 large aubergines 1 red pepper 1 green pepper 3 medium sized onions 4 or more courgettes 2 tins chopped tomatoes or ten fresh, slightly blanched, skin removed. 4 cloves garlic Juice from 1 lemon Bay leaf Thyme Black pepper Two tablespoons of olive oil
Slice your ingredients, On a high heat drip a little olive oil into a pan and place in as much aubergine slices as will fit. The aubergine will immediately suck in the oil. Place another layer of aubergine on top of what is already there and reduce the temperature to medium. You can now brown the aubergine like this letting the oil seep through the layers and turning occasionally. Do this for ten minutes. Set the aubergines to one side.
In a separate pan add a little oil and the sliced onions and garlic and brown over a medium heat. Add the slices of red and green pepper once the onions are beginning to caramelise and soften for a few minutes.
If you are using tinned tomatoes add to the pan at the end of this period and simply extend the cooking for five minutes.
In a third pan set the courgettes off in a small amount of oil to soften and brown. If you are using fresh tomatoes add to this pan once the courgettes begin losing their solidity.
With either the courgettes or onions resist adding more oil. If your dish looks like burning add a little cold water and continue to cook on a slightly lower heat.
Now combine the ingredients along with the thyme and bay leaf and a generous twist of black pepper. You have choices now.
Do you want a thick mixture of vegetable or do you want some elegance on the plate where the individual ingredients are clearly visible? If the former, cover and simmer for half an hour. If the latter simmer for ten minutes. Add the lemon juice towards the end of the cooking.
Serve with potatoes parboiled, sliced and gently sauteed with blackpepper.
When you take into account also that your first vegetable in the pan, aubergine, will soak up oil you have a recipe for weight gain unless you are careful. Resist also the temptation to season with salt. Properly cooked the dish is sweet enough.
If you want to follow our diet advice use lemon juice in place of salt - it is just as good at highlighting the different tastes.
Learn to cook ratatouille and you can adapt the balance of the ingredients to what you have available in the house.
You need:
2 large aubergines 1 red pepper 1 green pepper 3 medium sized onions 4 or more courgettes 2 tins chopped tomatoes or ten fresh, slightly blanched, skin removed. 4 cloves garlic Juice from 1 lemon Bay leaf Thyme Black pepper Two tablespoons of olive oil
Slice your ingredients, On a high heat drip a little olive oil into a pan and place in as much aubergine slices as will fit. The aubergine will immediately suck in the oil. Place another layer of aubergine on top of what is already there and reduce the temperature to medium. You can now brown the aubergine like this letting the oil seep through the layers and turning occasionally. Do this for ten minutes. Set the aubergines to one side.
In a separate pan add a little oil and the sliced onions and garlic and brown over a medium heat. Add the slices of red and green pepper once the onions are beginning to caramelise and soften for a few minutes.
If you are using tinned tomatoes add to the pan at the end of this period and simply extend the cooking for five minutes.
In a third pan set the courgettes off in a small amount of oil to soften and brown. If you are using fresh tomatoes add to this pan once the courgettes begin losing their solidity.
With either the courgettes or onions resist adding more oil. If your dish looks like burning add a little cold water and continue to cook on a slightly lower heat.
Now combine the ingredients along with the thyme and bay leaf and a generous twist of black pepper. You have choices now.
Do you want a thick mixture of vegetable or do you want some elegance on the plate where the individual ingredients are clearly visible? If the former, cover and simmer for half an hour. If the latter simmer for ten minutes. Add the lemon juice towards the end of the cooking.
Serve with potatoes parboiled, sliced and gently sauteed with blackpepper.
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