Ratatouille

serves 4

1 large red onion, peeled
1 small eggplant
1 red bell pepper, halved, cored, and seeded
1 yellow bell pepper, halved, cored, and seeded
1 large zucchini
4 tbs olive oil
few thyme sprigs
sea salt and black pepper
1 fat garlic clove, peeled and smashed
14 oz (398 g) can chopped tomatoes
8 oz (225g) vine ripened cherry tomatoes
small handful of basil leaves, roughly torn

Chop the vegetables into bite- size pieces, keeping them separate. Heat the olive oil in a large pan and saute the onion with the thyme sprigs and a little seasoning over high heat for a minute or two.
Add the eggplant, red and yellow bell peppers, and garlic. Saute for a minute, then add the zucchini and saute for another 2 minutes or so.

Tip in the canned tomatoes and add a splash of water. Now add the cherry tomatoes and bring to a simmer. Cook for 8 to 10 min. until the vegetables are just tender.

Season the ratatouille with salt and pepper to taste, and sprinkle of basil before serving.

Recipe by: Gordon Ramsay's Fast Food

Ratatouille has always been a favorite of mine and I found this recipe is pretty close to what my Meme does. It's very healthy and the flavors are rich. I find I'm not always a vegetable eater but if they are cooked well and seasoned I will eat them no problem. Enjoy!