Ratatouille

Ratatouille is one of my favourite dishes. It is so colourful and vibrant that it fills me up with life.

For this dish, it takes 15 minutes to prepare and 30 minutes to cook. I used BBC good food’s recipe as inspiration. The ingredients are:

• 1 courgette

• 1 aubergine

• Capsicum (one of each colour)

• Plum tomatoes (canned)

• 1 onion

• 2 garlic cloves

• Fresh basil

• Malt vinegar

• Sugar

• Salt

I started by halving the aubergine which was then cut into smaller chunks. I proceeded in a similar manner with the courgette and capsicum. I diced the onion and thinly chopped the garlic gloves and the basil.

I added 1 tablespoon of olive oil in a frying pan then started cooking the aubergine chunks until they were soft and brown on each side. I removed the aubergine chunks from the heat, and transferred them to a different container. I drizzled some olive oil in the frying pan, then did the same with the courgette followed by the capsicum. I set them aside, and started to prepare the sauce.

In a bigger sauce pan on medium heat, I added 2 tablespoons of olive oil followed by the diced onion. I let the onion cook for a couple of minutes until it was translucent, and then added the garlic which I allowed to cook for a minute. Afterwards, I put the plum tomatoes in. I stirred, and made sure there were no lumps. I then poured 1 tablespoon of malt vinegar, added a pinch of sugar, and stirred it all. After 5 minutes, I tossed the freshly chopped basil in, and seasoned with salt to taste.

While the sauce was cooking, I gradually transferred the cooked aubergine, courgette and capsicum into the saucepan. I stirred it all again, and put the lid on to let it cook for 20 minutes.

Once the vegetables looked tender, I removed the saucepan from the heat. I used cooked plain white rice to accompany the ratatouille, and garnished with fresh herbs.