Pan-fried ratatouille
Serve up this tried-and-tested ratatouile recipe - a perfect taste of Provence.
By Roopa Gulati
From Saturday Kitchen
Ingredients
- 1 medium onion, diced
- 1 tsp chopped garlic
- 3 tbsp olive oil
- 1 aubergine, diced
- 1 courgette, diced
- 1 red pepper, diced
- pinch chilli powder
- 2 tomatoes peeled, de-seeded and diced
- 1 tbsp fresh coriander leaves, chopped
- ΒΎ tsp saffron strands (soaked 1 tbsp warm water)
- squeeze lemon juice
- salt and coarsely ground black pepper
Method
Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).
Soften the onion and garlic in the olive oil over a gentle heat.
Add the diced aubergine, the diced courgette, diced red pepper and chilli powder.
Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper.
Stir in the chopped tomatoes, heat through for five minutes.
Add the chopped coriander and soaked saffron strands.
Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve.
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