Mediterranean Vegetable Stew
Unless you stand over the pot, it’s super easy to overcook this by the classic method so I have been following Roger Verge's example by cooking the aubergines and courgettes separately and adding them in at the end with far better results.
SERVES
10
PEOPLE
PREP TIME
90
MINUTES
COOKING TIME
35
MINUTES
Ingredients
450g medium sized aubergines
450g courgettes, not more than 15cm long
olive oil
2 red peppers, cut into quarters and cut into 2.5cm squares
1 green pepper, cut into quarters and cut into 2.5cm squares
2 large onions, sliced 350g
2 large cloves of garlic, crushed
450g very ripe tomatoes or 1 x 400g tin of tomatoes
salt and freshly ground pepper
½ tsp coriander seeds, crushed
1 tbsp chopped fresh basil or annual marjoram
Method
Slice the unpeeled aubergines and courgettes into 1cm rounds, sprinkle with a little salt and put into a colander. Leave for an hour to drain, then wash and dry with kitchen paper. Heat a grill pan, toss the aubergines and courgettes lightly in olive oil. Cook in a single layer until golden brown on each side, adding a little more olive oil if necessary and drain on a wire rack over an oven tray.
Heat 2 tablespoons of olive oil in a wide casserole, add the sliced onions and crushed garlic, cover and sweat on a gentle heat for about 5 minutes. As they begin to soften add the peppers, cover and simmer for 10-12 minutes. Meanwhile, peel and slice the tomatoes, add to the peppers and season with salt, pepper and sugar. Simmer without covering the pan until the vegetables are just cooked, about 6-8 minutes. Then add the aubergines and courgettes with the crushed coriander. Stir gently, add the basil or marjoram. Taste and correct seasoning.
Note: Ratatouille Nicoise can be served hot or cold.
