Quick and easy ratatouille with blackberry balsamic
We had all of these fresh vegetables on the table--part farmers market, part back yard garden--and one recipe came to mind: ratatouille.
Known as a French Provencal vegetable stew, this dish perfectly blends and heightens the flavor of vegetables that grow well in temperate climates. Zucchini, eggplant, yellow squash, tomatoes, peppers, fresh herbs and spices come together to create a really flavorful, easy and healthy dish.
Make this quick and easy ratatouille with a few secret ingredients to shop ahead that really add flavor and increase healthy benefits.
Easy Ratatouille Recipe
Ingredients* (serves 3)
- 1/2 red onion (or yellow)
- 2 cloves of garlic
- 1 medium eggplant
- 1 large zucchini
- 1 medium yellow squash
- 2 yellow pepper (or red or green)
- 2 big ripe tomatoes
- 4 large leaves of basil
- 2 tablespoons of Napa Valley olive oil
- a few sprigs of fresh thyme, rosemary and oregano
- 2 teaspoons of Za'atar
- pinch of salt and a couple twists of black pepper
- 1 tablespoon blackberry Napa Valley balsamic vinegar
- ½ a lemon
Original recipe from Jaime Oliver
Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the eggplants and zucchinis, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped eggplants, zucchinis and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
To the pan, add the onion, garlic, basil stalks and thyme, rosemary and oregano with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
Return the cooked veg to the pan and stir in the tomatoes, blackberry balsamic, Za'atar 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 for 30 to 35 minutes, or until reduced, sticky and sweet.
Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed bulghur wheat.