Mediterranean Vegetable Stew

Recipe by:

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.

Mediterranean Vegetable Stew

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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

  1. 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.

  2. 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.

  3. Note: Ratatouille Nicoise can be served hot or cold.

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