Photo by: Jonathan Lovekin

Tamara’s ratatouille

Print Recipe

110ml sunflower oil
2 small onions, cut into 3cm dice
4 garlic cloves, sliced
½ fresh green chilli, thinly sliced
2 small red peppers, cut into 3cm dice
½ small butternut squash, peeled and cut into 3cm dice
1 small parsnip, peeled and cut into 3cm dice
200g French beans, trimmed
1 medium courgette, cut into 3cm dice
½ large aubergine, peeled and cut into 3cm dice
1 small potato, peeled and cut into 3cm dice
2 medium tomatoes, peeled and chopped
½ tbsp caster sugar
1 tbsp tomato purée
200ml water
chopped coriander to garnish (optional)
salt and black pepper

Although I call this ratatouille the name doesn’t do it any justice, as this is the most magnificently delicious dish, nothing like the drab pile of limp courgettes I’d normally associate with the name. I was given the recipe by Tamara Meitlis, a friend and a wise cook who would tell you – and I can’t agree more here – to get all your veg prep done before you start cooking. I also advise you to follow the instructions closely; over- cooking the vegetables is exactly the point here.

Serves 4

(p 74, Plenty)

Method

The method for this recipe is available in the book Plenty, available to buy here.
Plenty |
£25.00

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