I sometimes make ratatouille on the hob but this recipe uses the oven. Roasting the vegetables in the oven, I find, makes the most flavoursome dish that I like serving with either plain boiled rice or as a topping for jacket potatoes. It also goes perfectly with fish. When the vegs are in season and abundant in the garden (I don't always use aubergines as I have not yet grown them successfully), I make batches of ratatouille which I bottle and story in the pantry for later.
INGREDIENTS: - 2 medium courgettes, diced with skin on - 1 small aubergine, diced with skin on - 450 g ripe tomatoes - 1 red pepper, cut into chunks - 1 yellow pepper, cut into chunks - 1 medium onion, chopped - 3-4 garlic cloves, chopped - fresh basil leaves - olive oil, salt and pepper
METHOD: It's worth salting the prepared courgettes and aubergine before using them. I put them in a colander with one teaspoon of salt and a heavy plate or bowl on top to help any juices drain out, for about an hour. Meanwhile, skin the tomatoes and chop the flesh and then turn the oven on about 225 degrees C. Squeeze any excess liquid from the aubergine and courgettes and pat dry them. Arrange the tomatoes, aubergines,courgettes and onion in a roasting tray and top with the garlic, basil leaves and pepper. Drizzle the oil all over them and mix well. Roast in the hot oven for around 30 mns.
