2 tbsp olive oil
Half an onion, chopped
Couple of cloves of garlic, chopped
1 small courgette, sliced
Half an aubergine, cut into bite-sized chunks
Half a red pepper, seeded and chopped
Half a green pepper, seeded and chopped
250 g tinned chopped tomatoes
1 tbsp lemon juice
Salt and black pepper to taste
What to do:
Heat 1 tbsp of olive oil in a deep pan and fry the onions, courgette and garlic over a medium heat for 5-10 minutes, stirring occasionally until soft, then transfer to a dish.
Pour the remaining 1 tbsp of olive oil to the pan, then sauté the aubergine and peppers for about 5 minutes, stirring occasionally.
Add the tomatoes and chuck the onions, courgette and garlic back into the pan. Stir well, then cover and simmer for a further 10 minutes, stirring now and again.
In the last minute, add the lemon juice, salt and pepper, and stir well.
This ratatouille is ideal for freezing but if so, don’t add the lemon juice until you thaw it out to re-heat it.