French cuisine with a twist
Ratatouille originates from southern France and is a rustic stew created by simmering the ingredients for hours until tender. In this recipe I decided to “deconstruct” the dish by piling the vegetables on a bed of rice.
Prep Time:
Cooking Time:
Serves:
- Spinach -150g
- Pepper – 1 sliced
- Brown rice – 1 cup
- Aubergine – 1/2
- Courgette diced – 1/2
- Red onion sliced – 1
- Chopped tomatoes – 400ml
- Cherry tomatoes – 6
- Garlic – 3 cloves
- Oregano/Basil/Parsley – 5-10g –
The Method
- Roughly chop aubergine and soak in water with 1tsp of salt for 10 minutes
- Preheat oven to 180 and using olive oil grease a tray
- Roughly chop the courgette into cubes
- Slice the red onion
- After drying the aubergine, roll with the courgette on the oiled tray and pop in the oven for 7 minutes
- Wash the rice and boil with 1.5 cups of water until done
- Mince the garlic and fry for 30 seconds on high heat before adding the red onion and bringing the heat down to a low simmer
- Add the peppers and cherry tomatoes to the pan and fry for 3 minutes
- Pour in the chopped tomatoes and add the herbs into the mix
- Add the baked courgette and aubergine and leave on low heat for 10 minutes with lid on if possible