Ratatouille with Crusty Baguette

A vegetable-packed Provençal stew of courgette, aubergine, and peppers, served with warm bread.

SHOPPING LIST

• aubergine1
• courgette2
• red pepper1
• yellow pepper1
• onion1
• garlic clove3
• tinned chopped tomatoes400g
• tomato puree1 tbsp
• olive oil3 tbsp
• dried oregano1 tsp
• dried basil1 tsp
• bay leaf1
• crusty baguette1
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Chop aubergine and courgette into chunks, and slice peppers into strips.
2. 2Heat oil in a large pan, fry aubergine for 5 minutes until softened, remove.
3. 3Fry courgette and peppers for 3 minutes, then add chopped onion and cook for 5 minutes.
4. 4Add crushed garlic, tomato puree, dried herbs, and bay leaf, stir for 1 minute.
5. 5Return aubergine to the pan, add tinned tomatoes, season with salt and pepper.
6. 6Cover and simmer for 25 minutes, stirring occasionally, until vegetables are tender.
7. 7Slice baguette and warm in the oven for 5 minutes.
8. 8Serve the ratatouille hot with the crusty bread.

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