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Rustic Ratatouille Served with Bulgur

Rustic Ratatouille in blueish bowls with serving spoons

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It's packed with fresh produce of the season, and a healthy and hearty meal.

Ingredients

Scale
  • 60ml Olive Oil and up to 60ml extra Olive Oil
  • 4 large Onions
  • 2 medium-sized Aubergines (Eggplant)
  • 4 red, orange and yellow Peppers (Bell Peppers)
  • 4 green and/or yellow Courgette (Zucchini)
  • 1½ teaspoons (2 cloves) minced/finely chopped Garlic
  • 2 x 400g (14oz) cans of Whole Tomatoes or 6 Fresh Tomatoes
  • 1x 500ml Jar of Tomato Pasata if you use Fresh Tomatoes
  • 2 teaspoons Sugar
  • 1 teaspoon salt
  • 2 tablespoons Basil Pesto
  • 23 tablespoons chopped Fresh Herbs – Parsley, Oregano, Thyme, etc

Instructions

  1. Make this in the largest, heaviest pot, frying pan or flame-proof casserole dish that you own. Heat the first measure of olive oil in your pot of choice and add the unpeeled aubergine, sliced peppers, and courgette, all cut in 2cm (0.8in) chunky pieces.
  2. Cook over a medium to high heat for 15 minutes, so that the vegetables brown lightly but do not steam in large amounts of juices. Keep a close eye on this.
  3. Add the onions chopped into similar sized pieces, the garlic, and enough extra oil to stop the mixture catching or burning. Raise the heat slightly, and cook for a further 15 minutes. Just until the onions are transparent and lightly browned. Cook the vegetables in batches if you find this easier.
  4. Stir in the canned or fresh tomatoes (and juice or Pasata if using), add the sugar, salt, and pesto, and bring to a gentle boil with the lid tilted.
  5. Cook on a medium heat so the liquid bubbles and thickens, but the vegetables do not burn. We prefer the Ratatouille just at the stage where the liquid has thickened but the vegetables still remain firm. Simmer for around 15 minutes. Taste and adjust seasoning.
  6. Serve in bowls.

Ratatouille served on Bulgur:

  1. Our current favorite is Ratatouille served on Bulgur, other suggestions are – Crusty bread OR serve on pasta OR rice, topped with Parmesan OR ladle generous amounts of Ratatouille into a saucepan of cooked, drained, new potatoes, heat through, and serve with a dollop of sour cream. 

Bulgar:

  1. Take a good handful of Bulgur per serving and soak in warm water. I prefer to do this for at least 30-60minutes.  Rinse and put into a medium-sized pot with fresh lightly salted water.  Bring to the boil and simmer for around 8-10minutes. Drain and add a knob of butter, mix through, and serve. 

Enjoy ♥

Notes

Guest Post by Justine Warne from The Tea Chest Blog

Nutrition

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