You won’t believe how easy this is.
There is a little bit of preparation required as you need to chop all the vegetables, but then you just throw it all in a pan together to make the ratatouille. It is perfect for a mid-week meal as you only need one pan, and it takes under 30 minutes to cook. You can take any left-overs to work the next day too.
I served my ratatouille with some lemon couscous, which has got to be one of the easiest side dishes as you don’t even need to cook it 🙂
I added only some dried oregano to my vegetables but you could spice them up by adding a chopped long red chilli, or even some ground cumin or curry powder. If you don’t like one of the vegetables then you can just substitute more of one of the others.
Ingredients – serves 4:
- 1 eggplant (aubergine), trimmed and sliced into small pieces
- 1 small onion, halved and thinly sliced
- 2 small zucchini (courgettes), halved and thinly sliced
- 1 small red capsicum (bell pepper), diced
- 400g/14 oz can diced tomatoes
- 1 cup water
- 2 teaspoons dried oregano
- 2 garlic cloves, crushed
- black pepper, to season
- fresh parsley leaves, optional, to serve
- 1 cup couscous (I used wholegrain)
- 1 cup boiling water
- squeeze of lemon juice (from a bottle is fine)
- Put your chopped vegetables into a large sauté pan for which you have a lid. Add the canned tomatoes, water, oregano, garlic and a good seasoning of black pepper then stir.
- Put the pan on the stovetop over a medium-low heat. Put the lid on and cook for 5 minutes, then turn the heat down to low and cook for a further 20 minutes or until your vegetables are tender.
- Put the couscous into a shallow bowl, then pour over the boiling water and a squeeze of lemon juice. Stir and leave to sit for a few minutes. Fluff the couscous with a fork before dividing between your serving plates.
- Top the lemon couscous with your ratatouille. Scatter over a few fresh parsley leaves, if you have them, and then serve.