As far as we’re concerned, there are few things more satisfying than cooking a dish with ingredients entirely from your own vegetable patch. (We’ll excuse olive oil and salt).
Here at Elizabeth Caton we are always keen to create the best food from the best ingredients. Last week we made a ratatouille with just that accolade and it was the perfect simple supper to show off each ingredient in its fresh and delicious splendour.
- 2 aubergines (chopped into bite-sized chunks)
- 2 courgettes(chopped into bite-sized chunks)
- 2 red or yellow peppers(chopped into bite-sized chunks)
- about half a kilo of ripe tomatoes
- 5 tbsp olive oil
- Handful of basil
- 1 medium onion, peeled and thinly sliced (red or white)
- 3 garlic cloves, peeled and crushed
If you want to, you can peel the tomatoes by scoring a small cross on each one’s base and covering them with boiling water. After 30 seconds, pour the water away and cover them with cold water. Once they’re cool, the skin will peel away easily. Roughly chop the flesh.
Heat 2tbsp of olive oil in a heavy bottomed pan, over a medium heat. Brown the aubergines for about 5 minutes, until the pieces are soft, and then set them aside. Next fry the courgettes in another tbsp of oil for 5 minutes until golden. Repeat this step with the peppers. (The vegetables have more cooking to come, so be careful not to overcook them at this stage).
Cook the onion in the pan for 5 minutes, then add the garlic and cook for a further 1 minute. Tip in the tomatoes and half the basil. Return the cooked vegetables to the pan. Taste, and add salt and pepper according to how you like it.
Enjoy this fresh, nutritious and seasonal dish – even better if you’ve grown it yourself!.