Ratatouille is a good dish for using up the gluts of tomatoes, courgettes and onions which are reasonably easy to grow at home and are cheap to buy in late summer. Including apples and nutmeg gives it a distinctive taste. Serve on top of crusty bread or bruschetta with creamy goats cheese.
- 2 tbsp olive oil
- 2 large red onions or 2 leeks, finely sliced
- 500g/1lb apples, peeled, cored and chopped
- 250g/1/2lb ripe tomatoes, chopped
- 500g/1 lb courgettes, sliced
- 2 tbsp tomato puree
- 2 cloves of garlic, finely chopped
- 1 mild red chilli, chopped or ½ tsp dried chilli powder
- 2 bay leaves
- ½ tsp ground nutmeg
- Salt and pepper to taste
- Heat 2 tbsp of olive oil in a large pan and gently fry the onions or leeks until browned. Add the courgettes, apples and tomatoes and sauté for 2-3 minutes. Add the chilli and garlic and cook for a further minute.
- Add the tomato puree’, bay leaves and a splash of water or apple juice. Cook on a high heat for five minutes, stirring often and then reduce the heat to a low simmer and cook without stirring for 15 minutes.
- Add the nutmeg and salt and pepper to taste and gently stir together.
Recipe by the Community Chef