Classic Ratatouille

Por Jamie Oliver · 60 min

Ingredientes

Modo de preparo

1. Prepare the vegetables: cut the onions into wedges, finely slice the garlic, trim the aubergines and courgettes, deseed the peppers and cut them into 2.5 cm chunks, and roughly chop the tomatoes. Set the basil leaves aside and finely slice the stalks.
2. Heat 2 tablespoons of oil in a large casserole or saucepan over medium heat. Fry the aubergines, courgettes and peppers (in batches if needed) for about 5 minutes, until golden and softened but not fully cooked. Spoon them into a large bowl.
3. Add the onion, garlic, basil stalks and thyme leaves to the pan, with a little more oil if needed. Fry for 10 to 15 minutes, until softened and golden.
4. Return the cooked vegetables to the pan. Stir in the fresh and tinned tomatoes, the balsamic vinegar, and a good pinch of sea salt and black pepper.
5. Mix well, breaking up the tomatoes with the back of a spoon. Cover and simmer over low heat for 30 to 35 minutes, until reduced, sticky and sweet.
6. Tear in the basil leaves, finely grate in the lemon zest, and adjust the seasoning if needed.

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