NINA ZENOVYA
1. Set oven to 180 degrees.
2. Chop up one onion and one red pepper into 2cm cubes or thereabouts. Drizzle in olive oil, sprinkle salt and put into the oven to cook for around 45 minutes.
3. Meanwhile, finely chop the other onion and sweat off in a little olive oil on a medium heat for around 3 minutes or until just starting to take some colour.
4. Chop the aubergine and courgette into 1cm chunks and add this to the pan with the teaspoon of cayenne and some salt.
5. Stir well, then put the lid back on and let the pan cook on a low heat for 20 minutes, until the vegetables have released their liquid, giving it an occasional stir.
6. Cut the remaining pepper into 1cm chunks and add this to the pan, with the lid on, for around 10 minutes.
7. Cut the olives in half and the tomato into 1cm chunks, add the 2 teaspoons of sugar, stir and put the lid back on for 10 – 15 minutes or until it has broken down.
8. Take the onion and pepper from the oven (they should have taken on some colour) and add to the pan. Stir, put the lid on and set aside until ready to serve.
This is definitely one that will improve over time – it will keep for 3 days in the fridge and very well in the freezer.
Ratatouille
SERVES:
4 as a side, 2 as a main with meat
1 aubergine
3 courgettes
3 red peppers
2 onions
1 tsp cayenne pepper
1 x tin anchovy olives
2 tsp dark brown sugar
Serve with:
Marinated chicken or pork steaks
Note: You do not need to oven bake the onion and pepper, this element will just add a depth of flavour. Leaving the lid on at the end of cooking is crucial, so that all of the lovely aromas stay in the dish.
