Ratatouille

Authentic Ratatouille.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First char your peppers on the flame, on your stove top, no pan straight on the flame. Wait until black and soft then sit to rest in a bowl for 15 minutes with clingfilm.

Step 2

Now add a generous amount of olive oil and a tablespoon of butter to your pan. Preferably a stainless steel pan. Now add in the onions, carrots and celery and let them cook for 10 minutes stirring now and then on a hight heat (dont burn them)

Step 3

After 10 minutes add your garlic and some ground pepper for 3 minutes. The peppers which have been left to sit are ready to be diced, remove the charred skin and seeds then cut and add to your pan along with a teaspoon of herbs de provence and the jar or can of crushed tomatoes. Let this simmer for 20 minutes on low heat stirring in between.

Step 4

Once the 20 minutes are up turn of the heat and add to a bowl. Add your basil and use a blender to make this into a thick mix.

Step 5

Now you can use a stainless steel pan or anything safe for the oven, pour into your pot/pan the puree and spread evenly so you have a layer around 1/2 an inch. Apply your sliced veg to this and arrange it how you would like, once done mix some minced garlic, thyme and oil to make a small amount of sauce to drizzle over the top, and season with salt and pepper.

Step 6

This is now ready to cook, wrap in tinfoil and cook for 40 minutes. (i cooked at 200°c) After the 40 minutes remove the tinfoil and cook for another 20 minutes.

Step 7

Now the ratatouille is complete, make sure to server with rice.