MY JEW-ISH RATATOUILLE


When I look back at family meals in my younger years, Ratatouille  made a frequent appearance. My mum and grandma always prepared excellent versions served alongside  a variety of different meats and fish. I think that is what makes this dish so great, its incredibly versatile.

So when I looked in my fridge last week and once again I had a variety of ridiculous vegetables that needed saving all i could think about was knocking up a ratatouille. Even with limited braincells at the end of a long day at work, i knew i could throw this together and it would still taste delicious. And it only needed to be cooked together in one  pot therefore less washing up.

Its my  jew-ish version as this dish was mainly served at a jew-ish family friday night gatherings.

So i also filmed a little video to go with it, as it turns out its quite hard to cook and film yourself, so i promise the next video will be a marked improvement.

Serves around 8 – so halve for a smaller portion.

INGREDIENTS

  • Olive oil
  • 2 x shallots, peeled and chopped
  • 1 x fennel bulb, cored and chopped
  • 2 x garlic cloves, peeled and chopped
  • 1/2 chili, deseeded if you prefer
  • 3 x courgettes, roughly chopped
  • 1 x aubergine, roughly chopped
  • 1 x carrot, peeled and chopped
  • 6 x tomatoes, diced
  • 2 x tablespoon of tomato puree
  • 2 x tins of chopped tomatoes
  • 1 x tin olives with anchovies
  • 500ml of vegetable stock
  • Dash of white wine
  • 1 tbsp balsamic vinegar
  • 1 tbsp sugar
  • Sea salt and ground black pepper

METHOD

  • In a heavy bottomed pan, place the shallot, garlic and fennel in a pan. Add a dash of olive oil and sauté for 5-6 minutes so the vegetables are softened.
  • Next add in the courgette, aubergine, carrots, olives and tomatoes and sauté for a further 3-4 minutes.
  • Add in two tablespoons of tomato puree and stir through, cook out the acidity of the tomato puree and make sure all the vegetables are well coated.
  • Add in a dash of wine and the last of the ingredients, balsamic vinegar and sugar.
  • Place a lid on the ratatouille and simmer for 30 minutes. stir if you can half way through.
  • When it is ready, turn off the heat and taste for seasoning. Either serve immediately with your choice of fish or meat or place in the  fridge when cooled and re heat when you need.
  • This can also be frozen for upto 3 months.

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