Ingredients
- 2 Aubergines
- 2 medium sized courgettes
- 2 red peppers
- 2 large white/ red onions diced
- 3 crushed garlic cloves
- A lot of mixed herbs (Rosemary,Oregano, Tarragon, Thyme)
- 1 can of chopped tomatoes
- 2tbsp Balsamic Vinegar
- 1tbsp Wooster sauce
- 2tsp Soy Sauce
- 2tsp Honey
- 2tsp Mustard
- Olive Oil
- Salt
- Pepper
Method
- Heat the oven to 150 degrees fan (or you can cook the whole lot on the stove if it’s easier).
- Cut the Aubergine into cubes and sprinkle a generous amount of salt over them, leave these for 30 minutes and then pat down the excess water with kitchen roll.
- Meanwhile, cut your courgettes and peppers into similar sized chunks as the aubergines and set aside.
- Heat a generous glug of olive oil in a large pan on a high heat, add the onions and garlic and fry for 8-10minutes until golden brown. If they look as though they are starting to burn, add some water to the pan/ more oil.
- Once golden brown, add the herbs and stir until the onions look coated. Then add the diced aubergines, diced courgettes and diced peppers and sauté for 10 minutes on a medium heat.
- Once the vegetables have gained a little colour and are starting to cook, add the tinned tomatoes, balsamic vinegar, Wooster sauce, soy, honey and mustard. Mix all the ingredients until the vegetables are coated in the tomato sauce.
- Either put the pan in the oven on a very low heat for 2 hours or leave it on top and do the same.
- Your ratatouille is finished once the side of the pan are browning a bit and all the vegetables are cooked. Season with salt, pepper and potentially and olive oil to taste.
