Ratatouille with Crusty Bread

50 min · Easy · Serves 1

450 kcal per serving · 10g protein

The great French summer stew: eggplant, courgette and peppers simmered down with tomatoes and thyme until soft, sweet and glossy. One pot, mostly hands-off, and it tastes even better tomorrow. Crusty bread for wiping the bowl is not optional.

Ingredients

• 120 g Eggplant (about half)
• 100 g Courgette (about half)
• Bell pepper × 1
• Onion × 1
• 1 clove Garlic clove
• 200 g Canned tomatoes (half a can)
• 1.5 tbsp Olive oil
• 2 sprig Fresh thyme (or a pinch of dried oregano)
• 4 g Fresh basil leaves
• 2 slices Baguette, thick slices (or crusty bread)
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Cut the eggplant

   

   Cut the eggplant, courgette and pepper into chunks about 2–3 cm — roughly the size of a wine cork.

2. Chop the onion

   

   Chop the onion and finely chop the garlic.

3. Keep the eggplant

   

   Keep the eggplant on its own plate; it cooks first.

4. Brown the Eggplant

   

   Heat 1 tablespoon of the olive oil in a wide saucepan over medium-high heat and cook the eggplant, stirring now and then, until golden at the edges, 4–5 minutes; move it to a plate.

5. Soften the Rest

   

   Add the last ½ tablespoon of oil and cook the onion, pepper and courgette over medium heat until softened and golden at the edges, about 5 minutes; stir in the garlic for the last 30 seconds.

6. Pour in the canned tomatoes

   

   Pour in the canned tomatoes, add the thyme, a good pinch of salt and the eggplant.

7. Turn the heat to low

   

   Turn the heat to low and simmer with the lid half-on, stirring occasionally, about 20 minutes — done when every vegetable is soft and a spoon dragged across the bottom leaves a trail that slowly fills back in.

8. Basil and Bread

   

   Tear in the basil, taste and add salt or pepper if it needs it, and warm the bread for a few minutes in a toaster or dry pan. Serve the ratatouille in a bowl with the bread for dunking.