This recipe is for the ratatouille we serve with grilled chicken. Ratatouille is so versatile that it works well to accompany a variety of meats, chicken or firm-fleshed fish. It’s just as good as the main part of a lunch or dinner, served warm or at room temperature with a green salad and rustic bread. This is a favourite in summer when there’s an abundance of fresh ingredients. When choosing the capsicums and aubergines, pick the shiniest ones as this indicates freshness.
This is our chef Lou’s method of cooking ratatouille. I’ve found that his method allows the flavour of each ingredient to come through, while still working as a whole. The result isn’t soupy or mushy.
You can make this the day before and simply reheat it — it tastes even better the next day. At home, I often serve it at room temperature, adding a drizzle of extra virgin olive oil and a few leaves of fresh basil.
2 red capsicums, cored and deseeded
2 yellow capsicums, cored and deseeded
4 courgettes
1 large aubergine
good-quality extra virgin olive oil for cooking
2 very thinly sliced onions
3 tbsp sugar
2–3 cloves garlic, crushed (or more)
1 tbsp tomato paste
2 tbsp balsamic vinegar or red wine vinegar
1 tin chopped tomatoes, or the equivalent in cooked and crushed fresh tomatoes
salt and pepper
Preheat oven to 180°C. Cut the capsicums into even-sized pieces (not too large). Cut the courgettes and aubergine into pieces that are about the same size as the capsicum pieces.
Toss or spray the pieces with a little oil.
Roast the vegetable pieces separately on trays in the oven until soft. Alternatively, put the capsicum pieces together on one tray and the courgettes and aubergines on another.
Make sure the pieces are all spread out so they brown evenly. Another method is to brown each vegetable in batches in a frying pan.
In a separate pan, cook the sliced onions in olive oil until very soft (but not too brown). Add the sugar, cook for another minute or two and then add the crushed garlic.
Next, add the tomato paste, vinegar and tomatoes. Simmer the sauce for at least 15 minutes. Season to taste.
Finally, add all the roasted vegetables and simmer gently for about 5 minutes to allow the flavours to blend together.