Rustic Ratatouille

A chunky vegetable stew with olive oil and herbs. Super simple to prep - tasty and comforting.

One of my favourite batch cook recipe. Double or triple this recipe to batch up and have ready in the freezer for those crazy busy days!

What you will need:

1 x aubergine, roughly chopped into chunky pieces

2 to 3 courgettes, roughly chopped into chunky pieces

2 to 3 red or white onions peeled and thinly sliced

4 to 5 cloves of garlic, minced, grated or finely chopped

3 tsp mixed herbs

2 tins of chopped tomatoes

2 heaped tablespoons of tomato puree

A splash of Tamari Sauce

Sea salt

Freshly ground black pepper

Olive oil

Let's cook:

1. Pop a large pan or casserole dish over a medium to high heat and pour in a drizzle of olive oil.  Tumble in the aubergine and courgettes and allow them to brown on all sides and crisp around the edges. Remove them and set them aside. You may need to do this in batches, depending on the size of your pan.

2. Once all the aubergines and courgettes are browned off, pour in another drizzle of olive oil into the same pan and add your onions and garlic. Lower the heat to medium and allow them to gently sizzle and soften for 5 minutes, stirring regularly.

3. Sprinkle in the herbs and mix them into the onions before adding the the aubergines and courgettes back to the pan.

Add in your tinned tomatoes, tomato puree, a splash of Tamari sauce and season with a pinch of salt and pepper.

4. Mix everything together, cover with a lid and allow to simmer and reduce for about 30 minutes. This will darken in colour and smell delicious.

5.Have a taste and serve!