Easy & quick ratatouille: Eat Right | Biodynamic Association

Easy & quick ratatouille: Eat Right

In the garden at Tablehurst Farm, the lunar cycle dictates sowing, planting and harvesting times. Sarah Raven couldn’t fault the results
31st August 2016
The biodynamic preparations – Case studies of worldwide practice
23rd September 2016

This recipe is reproduced with kind permission from “Eat Right, Traditional food wisdom to sustain us today” by Nick Barnard – co founder of Rude Health
For more delicious recipes and true nourishment buy your copy here

Serves 4 either as a side or with some crusty bread and butter
1 large aubergine, purple or freckled, trimmed and chopped medium – coarse

5 large, firm and ripe tomatoes (gnarly heirloom ones are a good choice), cored, chopped and medium coarse

3 medium courgettes, trimmed and chopped medium coarse

2 red or orange peppers, trimmed, de-seeded and chopped (more coarsely then the other vegetables)

4 garlic cloves, smashed and finely diced

2 bay leaves

Thyme sprigs

100 – 150ml olive oil

A small bunch of fresh flat – leaf parsley, leaves coarsely chopped to serve

Sea salt and freshly ground black pepper

Pre -heat the oven to 200 Degrees C /gas 6

1. One-dish method
Put the prepared aubergine, tomatoes, courgettes and red or orange peppers into a roasting tin or baking dish.

Throw in the garlic and herbs, pour over about 100ml of olive oil and sprinkle with lots of salt and some grindings of black pepper. Jumble it up to coat everything thoroughly with the oil, adding more oil if need be to keep it moist. Roast for 35-45 minutes, turning the vegetables from time to time.

Remove the thyme sprigs and the bay leaves and serve sprinkled with the freshly chopped parsley.

2. With a tomato and onion sauce
If you like onions in your ratatouille, in addition to the above, peel and dice 2 medium onions medium – coarse. Smash, peel and finely dice 3 of the 4 garlic cloves. Peel the tomatoes if you wish or just core and chop them coarsely without peeling

Warm 3 tablespoons of olive oil in a pan over a low – medium heat and add the onions. Allow them to sweat a little and soften but not colour, then add the chopped garlic and continue to cook for a minute, no more.
Add the tomatoes and simmer, uncovered, for about 10 minutes.

Assemble the rest of the vegetables in the baking dish as above, and tuck in the remaining clove of garlic. Pour over the tomato sauce and stir, adding as much olive oil as necessary to moisten everything generously.

Roast.