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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.

Top Tip:
This ratatouille is ideal for freezing but if so, don’t add the lemon juice until you thaw it out to re-heat it.