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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Mike Kitchen unpacking one of his ‘gardens in a box’

Ratatouille
Try it now with bought ingredients and then try it with home-grown produce later in the year and see which you prefer! For a change you can roast all these vegetables in the oven (220C/450F/gas 7) for about 30 to 40 minutes. Just toss in the oil and season and cook on a roasting tray. This way is more like a casserole.

Ingredients
Serves 6
2 medium aubergines, topped and sliced
Salt and freshly ground black pepper
1 tbsp olive oil
1 large red onion, peeled and chopped
2 cloves garlic, peeled and crushed
3 medium courgettes, topped and tailed and sliced
2 red peppers, topped, deseeded and chopped
6 ripe tomatoes, topped and chopped
1 teasp fresh thyme or basil.

Method
Put the aubergine slices on a large flat plate and sprinkle with salt. Leave for about 30 minutes to bring out the bitter juices. Wipe dry with kitchen paper.
Put the olive oil into a large heavy-based saucepan with the onion and garlic and cook gently for about three minutes. Add the courgette slices and the chopped peppers along with the wiped aubergines. Season with salt and pepper, stir well and cover and cook for about 30 minutes.
Add the chopped tomatoes and the herbs and cover and cook for a further 10 minutes. Check the seasoning and serve.

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