Leftover veg simply loves a ratatouille. If you don’t have everything I’ve suggested, feel free to substitute some of the ingredients for whatever you do have in your vegetable drawer. Use extra courgette if you don’t have aubergine or tinned tomatoes, if you haven’t got fresh. As a bonus, this is the meal that keeps on giving – add a little water to any leftovers and blitz with a hand blender to make a quick pasta sauce.
TAKES 40 MINUTES
Olive oil, for frying
1 courgette, cut into 2cm cubes
1/2 aubergine, cut into 2cm cubes
1 onion, roughly chopped
1 red pepper, deseeded and cut into 3cm pieces
1 yellow pepper, deseeded and cut into 3cm pieces
7 cherry tomatoes, halved
2 garlic cloves, finely chopped
1 tsp light brown soft sugar
1 tbsp balsamic vinegar
1 tsp dried oregano
150g feta cheese, crumbled
Small handful of flat-leaf parsley, finely chopped, to serve (optional)
FOR THE GARLIC CIABATTA
50g unsalted butter
2 garlic cloves
4 ciabatta rolls, halved
- Add a good glug of oil to a large saucepan with a lid, and place on a medium–high heat. Add the courgette, aubergine, onion and both peppers and fry (without the lid) for 10 minutes, stirring regularly, until the vegetables have a little colour and are beginning to soften.
- Add the tomatoes and garlic. Turn the heat to medium and fry for a further 5 minutes, until the garlic is soft and the tomatoes have broken down a little. Stir in the sugar, balsamic vinegar and oregano. Fry for 2 minutes, then stir in the passata. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until you have a thick, rich stew.
- In the meantime, make the garlic ciabatta. Melt the butter in a non-stick frying pan on a low heat. Peel the garlic cloves and carefully crush them with a rolling pin, so that they’re mostly still intact. Add to the butter and fry gently for 1–2 minutes, then remove the cloves from the pan and discard. Decant half the melted butter from the pan and set aside.
- Add 4 of the ciabatta bottoms to the pan, turning them over until they’re coated in butter. Fry for 2–3 minutes on each side, pressing down gently with a spatula, until they’re crisp and golden. Season with pepper, remove from the pan and set aside on a plate. Return the remaining butter to the pan and repeat the process with the ciabatta tops.
- Sprinkle the crumbled feta over the cooked ratatouille, place the lid on the pan and turn off the heat. Leave for 5 minutes to allow the feta to melt a little (or you can sprinkle on the feta as you serve, if you prefer).
- To serve, place a garlic ciabatta top and bottom into each serving bowl. Spoon over the ratatouille and sprinkle with a little flat-leaf parsley, if you wish.
Now buy the book
Our recipes are from Hob: A Simpler Way To Cook by Amy Sheppard (Bloomsbury Absolute, £18.99). To order a copy for £16.14 until 25 July go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.