I'm secretly smiling whilst typing this because I am well proud of my first Ratatouille. When I was younger I barely ate any vegetables, especially aubergines and courgettes, but since I stopped eating meat I learnt to appreciate them so much more. This is a very light and delicious dish. It takes a little bit of prep and cooking time but it is totally worth it.
Ingredients:
-aubergine
-courgette
-carrot
-onion
-garlic
-potato
-tinned chopped tomatoes
-tomato paste
-olive oil
-salt/pepper
-vegetable stock
-cumin powder
-chilli flakes
-fresh basil
-bay leaves
-sun-dried tomatoes
Begin by making your tomato sauce. In a sauce pan add your tinned chopped tomatoes, chopped onion and sun-dried tomatoes, garlic, drizzle of olive oil, salt/pepper, some cumin powder and chilli flakes, some tomato paste, a vegetable stock, and lastly some fresh basil and a couple of bay leaves. Stir everything and cook on low heat for about 30mins. Make sure you keep adding some warm water to it so that it stays hydrated and doesn't stick to the pan.
Whilst your sauce is simmering, you can start by chopping the rest of your veg. Slice your carrots, potatoes, aubergine and courgette in (thin) rounds and set them in a bowl of cool water with some salt. This will prevent the aubergines and courgettes from browning.
Once your sauce is ready, pour it into your ceramic dish (I used two baby ceramics) and start layering your vegetables in alternative patterns from the outer edge towards the middle of your dish in order to create your spiral/circular look. Before covering it with some foil drizzle some olive oil.
Bake for 60mins at 180° while it's covered and then uncover the dish and bake for another 40-50mins or until your vegetables look softened and properly cooked.
Serve with a sprinkle of chopped basil (and maybe some grated cheese) and enjoy it while it's still hot.
