Try making Ratatouille for an edible dose of sunshine. The mirepoix base of celery, carrot and onion somehow makes the flavour more rounded and satisfying. Serve with crusty bread or over fluffy white rice.
What to do
- Arrange the aubergines on a tray and sprinkle over 1 tbsp of salt.
- Heat enough olive oil in a large, heavy based saucepan to coat the base, about 4 tbsp. Add the prepared courgettes and peppers to the pan and season generously with salt. Cook, stirring often, for about 5 minutes, until the vegetables are softened, but not completely cooked through. Use a slotted spoon to lift into a bowl. Pat the aubergines dry with kitchen roll before lowering into the pan and cook, stirring occasionally, until just softened and golden in places. Lift them into the same bowl as the other vegetables.
- Add more olive oil if the pan looks dry, then add the mirepoix vegetables: carrot, onion and celery and a pinch each of salt and pepper. Cook over a medium heat for 8-10 minutes, until completely soft. Stir in the garlic, bay leaves and thyme and cook for a minute more until fragrant.
- Stir in both the fresh and tinned tomatoes and use a spatula or wooden spoon to roughly break them up. Return the cooked vegetables to the pan and add the basil leaves and red wine vinegar and simmer, covered for 30 – 35 minutes until the sauce is thickened.
- Taste and adjust the seasoning and serve alongside bread or rice.
What you will need
- 2 aubergines, cut into 1cm half moons
- Olive oil, for frying
- 2 large courgettes, cut into 1cm half moons
- 2 red or orange peppers, cut into 2cm pieces
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 4 garlic cloves, finely chopped
- 2 fresh bay leaves
- A few sprigs of thyme
- 6 ripe tomatoes, roughly chopped
- 1 x 400g tin plum or cherry tomatoes
- 1 bunch basil, all but a handful of leaves picked and roughly torn
- 1 tablespoon red wine vinegar
- Salt and pepper
Celery that pirouettes on your palate
‘Mirepoix’ is the aromatic combination of celery, onion and carrot that’s pivotal in building depth of flavour. Used as the starting point for many French favourites, our range of warming one pot wonders takes this celery medley and makes it quick and easy to make magic at home.
