About this recipe:Ratatouille is a great summer side dish perfect for roast chicken, meat or fish. It takes full advantage of the bounty of the summer garden.
4 tablespoons olive oil
25g (1 oz) butter
2 onions, sliced
2 green peppers, seeded and finely chopped
2 aubergines, peeled and cut into 1cm cubes
450g (1 lb) courgettes, cut into 1cm cubes
450g (1 lb) tomatoes, peeled and sliced
salt and freshly ground black pepper, to taste
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat the oil and butter in a pan over low heat. Cook the onions and peppers, covered, until tender, about 15 minutes. Stir or shake the contents of the pan occasionally, taking care not to allow the onion and peppers to brown.
Add the aubergine and courgette to the pan, cover, and cook gently for an additional 30 minutes, or until soft.
Add the tomatoes to the pan, season with salt and pepper; cook for an additional 15 minutes.
To peel the tomatoes, nick the skins and place in a mixing basin; cover with boiling water and allow to stand for 1 minutes. Drain and peel away the skins.