Pan-fried ratatouille
Method
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Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).
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Soften the onion and garlic in the olive oil over a gentle heat.
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Add the diced aubergine, the diced courgette, diced red pepper and chilli powder.
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Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper.
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Stir in the chopped tomatoes, heat through for five minutes.
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Add the chopped coriander and soaked saffron strands.
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Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve.
Ingredients
- 1 medium onion, diced
- 1 tsp chopped garlic
- 3 tbsp olive oil
- 1 aubergine, diced
- 1 courgette, diced
- 1 red pepper, diced
- pinch chilli powder
- 2 tomatoes peeled, de-seeded and diced
- 1 tbsp fresh coriander leaves, chopped
- ¾ tsp saffron strands (soaked 1 tbsp warm water)
- squeeze lemon juice
- salt and coarsely ground black pepper
Shopping List
Pan-fried ratatouille
Fruit and vegetables
Cooking ingredients
Other