Ingredients

2 Decent sized

aubergines

Ripe red peppers (or other colours)

Courgettes

Large onions

4 Cloves

garlic

1kg

Ripe tomatoes

Plenty of olive oil – perhaps 150ml

organic Rosemary, organic thyme and organic parsley

Salt and pepper

A popular dish that makes a great jacket potato filling topped with some grated cheese or as a quick lasagne filling. Always popular in the Steenbergs household with home made chips. Great as a side or as a main. Also great the next day, freezes well, wonderful for left overs.

Method

Get a decent sized heavy bottomed casserole ready as you build up the ingredients.
Prepare the vegetables and keep separated: dice the aubergine, salt lightly and leave to drain in a colander for 10 minutes; finely chop the onions and garlic; remove the stalks and seeds from the peppers and cut into strips and then cut these into 2cm lengths; dice the courgettes, discarding the ends. To prepare the tomatoes, plunge them in water to remove the skins and peel and then chop them up; some people remove the pips but I like the texture that they add to the sauce.
Heat 4 tablespoons of olive oil in a frying pan and gently fry the onions and garlic until soft and just turning golden. This will take about 10 minutes. Take out and put into casserole.
Now gently fry the prepared sweet peppers in the pan until they caramelise and soften. Carefully remove from the oil using a slotted spoon, so preserving much of the oil. Transfer the peppers to the casserole.
Top up the olive oil if needed. Next add the courgettes and fry these at a slightly higher temperature, until they are lightly browned on the light green pulp. Turn at least once. Add these to the casserole.
Whilst the courgettes are frying wash the aubergines and then pat them dry. Salting the aubergines, removes some of the bitterness – it comes out as a green liquid that looks a bit like washing up liquid. Fry the aubergines, until lightly browned, turning them a couple of times. Add the fried aubergines to the casserole.
Now add the chopped tomatoes, chopped herbs and some cracked/coarsely ground Steenbergs pepper and salt to the casserole. Alternatively, season with some Steenbergs organic Perfect Salt seasoning. Simmer gently with the lid on for 30 minutes. I sometimes add a little wine or cognac to give the ratatouille an extra dimension.
Remember that ratatouille is not a hard and fast recipe, and everyone should have their own version and should also flex around the basic recipe using whatever is in season or looks good. The key is to be patient and to use aubergines, onions and garlic as the base and then build it up. Even though everyone thinks of ratatouille as a tomato based dish, it’s actually an aubergine dish and you can even leave out the tomato if you want.