from the best British chef
用料
| onion, diced | 1/2 |
| garlic, sliced | 2 cloves |
| Bay leaves | 2 |
| courgette, diced | 1 |
| aubergine, diced | 1 |
| red pepper, diced | 1 |
| tomatoes, diced | 350g |
| ras el hanout | 1 tsp |
| oregano | 10g fresh |
| marjoram | 10g fresh |
| salt | pinch |
Ras El Hanout Ratatouille的做法
medium heat.
add the onions + a pinch of salt, until soft ( approx 7 minutes).
Add the garlic and bay leaves and cook for 2 more minutesJust BEFORE the onions start to brown, add the COURGETTE (4-5 minutes)
Follow that up with aubergine (4 mins)
Add the red pepper (6 mins)low heat. add the ras el hanout.
Stir for a minute until aromatic.finally add the tomatoes.
Cook the tomatoes for 5 minutes (mid heat)
shimmer (15mins)After this time the tomatoes will have released their liquid and all the vegetables will be cooked but still firm. Season according to taste and add the herbs. Let the ratatouille sit uncovered for about 45 minutes before serving (or, if making in advance, cover and keep in the fridge, ensuring you allow it to come back to room temperature before serving)