Rustic Ratatouille

Food Main Courses Dairy-free Gluten-free Vegan Vegetarian

Natalie Wheen at Avlaki

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6-8 Servings

Ingredients

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

Method

Add oil to a large, wide, heavy bottomed pan and heat, but not too hot
Add the garlic and onions to soften, but don’t let them caramelise
Add the aubergines to the onions. Turn several times, for about 5 minutes, until the aubergine is semi-cooked and softening
Add the peppers then stir in the courgettes and tomatoes. Stir again
Don't fry the veg - let them stew in the oil without disintegrating. Cover the pan and simmer for about 30 minutes
Uncover for another 10 minutes or so, check the seasoning, and add the parsley to garnish
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