LOCAL CHEF RYAN BROKENBROW'S RECIPE
Ratatoullie
Enjoy this super-healthy classic French vegetarian dish, with the knowledge that it goes a long way towards your five-a-day. This delicious recipe transports you to the south of France and the Mediterranean with its colourful ingredients. Enjoy as a main with a side salad or serve with grilled fish or chicken for a show-stopping meal. If (and it’s a big if!) there are any leftovers, then stir through some cooked pasta for a delicious vegetable ragu pasta dish.
Ingredients
- 400g x tinned chopped tomatoes
- 500g x passata
- 2 x courgette
- 1 x white onion
- 1 x red onion
- 1 x aubergine
- 1 x carrot
- 1 x red pepper
- 1 x yellow
- 1 x stick celery
- 3 x garlic gloves
- 1 x bunch basil
- 25ml x balsamic vinegar
- 1 tbsp x olive oil
- 1 tsp x brown sugar
- 1 tsp x oregano
- Salt and pepper to taste
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Start by making the tomato ragu base by finely chopping the carrot, onion, garlic and celery, then put into a saucepan and add the dried oregano. Fry it all on medium heat in the olive oil for 10 minutes.
Add the chopped tomatoes, passata, brown sugar, balsamic vinegar, seasoning and the stalks from the basil and turn down to on a low heat. Cook for 30 minutes stirring occasionally to stop it sticking.
Heat the oven 200C/180C Fan/Gas 6.
Thinly slice the aubergine, courgettes, red onion, red and yellow peppers.
Put the tomato ragu base in the bottom of an ovenproof dish and arrange the vegetables and basil on top. There is no wrong or right way to do this but I like to interweave the aubergine, courgette and basil around the outside, then mix the peppers and red onion together and put those in the middle.
Drizzle with a little extra olive oil and seasoning and bake for 25 to 30 minutes.
