Ratatouille for the Freezer

• 7 tbspolive oil
• 900 gaubergines, cut into 3 cm chunks
• 4courgettes, cut into thick half-moons
• 3onions, sliced
• 3red peppers, cut into chunks
• 6garlic cloves, sliced
• 1 tbspthyme leaves
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 2bay leaves
• 1 tbspred wine vinegar
• 30gbasil, leaves torn
• fine salt
• black pepper
• 8slices crusty bread, about 50 g each
• 8eggs, if finishing with eggs (optional)
• 8white fish fillets, about 120 g each, optional (optional)
• 500gpenne or rigatoni, if finishing with pasta (optional)
• 60gParmesan, grated, for the pasta (optional)

Method

1. 1Heat 2 tbsp oil in a large pan over medium-high heat. Fry half the aubergine for 6 minutes, turning until golden. Lift out and repeat with the remaining aubergine and another 2 tbsp oil.
2. 2Fry the courgettes in two batches, using half a tablespoon of oil per batch, for 4 minutes each until golden at the edges. Add to the aubergine.
3. 3Turn the heat to medium, add the last 2 tablespoons of oil, the onions and peppers with a teaspoon of salt, and cook for 12 minutes until soft and sweet. Stir in the garlic, thyme and tomato puree for 1 minute until fragrant.
4. 4Add the chopped tomatoes and bay leaves, return the aubergine and courgette and bring to a simmer. Cook with the lid off for 25 minutes, stirring gently now and then so the vegetables do not break up, until everything is tender and the sauce is thick and glossy with no thin tomato juice pooling.
5. 5Discard the bay leaves. Stir in half the vinegar, 25 g torn basil and black pepper. Taste and add the remaining vinegar and a little salt as needed.
6. 6Serve the ratatouille as it is, or choose an optional finish for the portions you are eating. For eggs, make hollows in the hot vegetables, crack in the eggs, cover and cook until the whites are fully set. For fish, lay the fillets on top, cover and cook gently for about 8 minutes, or until opaque throughout and flaking easily. For pasta, cook the penne according to its packet, drain and toss with the ratatouille, a splash of cooking water and the optional Parmesan. Allow extra time for your chosen finish.
7. 7Scatter with the reserved 5 g basil and serve with the bread. Cool the rest of the ratatouille within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat on the hob until piping hot, then finish with eggs, fish or pasta as above.

Per serving

kcal

361

protein

10.5g

fibre

10.3g

carbs

51.4g

fat

13.5g