This vegetable-rich ratatouille contains your 5 a day in just one sitting! It’s a warming, wholesome supper that will leave you feeling well fed and full of goodness.
2 red onions
4 cloves of garlic
3 red or yellow peppers
6 ripe tomatoes
½ a bunch of fresh basil
3 sprigs of fresh thyme
1 400 g tin plum tomatoes
1 tbs balsamic vinegar
½ a lemon
Start by preparing all your veggies – peel and finely chop the onions and garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves.
Heat 2 tbs of oil in a large pan or saucepan over medium heat, add the chopped aubergines, courgettes and peppers; fry until softened, but not cooked through. Place into a large bowl.
Add the onion, garlic, and thyme leaves to the pan. Fry until softened and golden.
Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and season.
Mix together, making sure to break up the tomatoes. Cover the pan and simmer over low heat for 30 to 35 minutes.
Tear in the basil leaves and grate in the lemon zest.
We like to serve our ratatouille with a slice of toasted sourdough. The dish can also be served with some roasted chicken legs, poached salmon or lamb chops.