Fail Proof Ratatouille

I was first introduced to Ratatouille many years ago, and it has remained a favourite of mine. It is one of those dishes that bring to mind the fields of Provence, sunshine and outdoor dining. It is delicious eaten warm or cold as a side salad.

A word of caution to those suffering from inflammation, and particularly arthritis, this dish is full of nightshade vegetables, which for some people can be inflammatory and indigestible. If you suffer from autoimmune issues, it is probably best to avoid aubergine/eggplant, peppers and tomatoes.

Serves 4 as a side dish

 Ingredients

• 1-2 onions - red or brown

• 4 cloves of garlic

• 1 aubergine (I don’t use it but this is the classic recipe)

• 4 courgettes

• 2 red and/or yellow peppers

• 6 ripe tomatoes or a tin of plum tomatoes

• A few sprigs of rosemary and thyme

• 1-2 Tablespoons of olive oil

• Zest of a lemon

Method:

• Peel and cut the onions into slices, then peel and finely slice the garlic.

• Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks.

• Roughly chop the tomatoes.

• Heat the olive oil on medium heat add the onion, garlic, rosemary and thyme. Sauté for 10 to 15 minutes, or until softened and golden.

• If using, add the aubergine to the onion mix in the pan and sauté for 2-3 minutes, then add the courgettes and capsicum sauté for another 2-3 minutes and finally stir in the fresh or tinned tomatoes and a good pinch of sea salt and black pepper.

• Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat until all vegetables are soft, reduced, sticky and sweet. (20-30 minutes should do)

• finely grate in the lemon zest and adjust the seasoning, if needed.