Description

RATATOUILLE WITH FETA
Ingredients provided:
• Aubergine
• Tomatoes
• Onion
• Bell pepper
• Zucchini
• Garlic
• Thyme
• Olives
• Basil
• Olive oil
• Feta
• Pasta/potato (if selected)
Ingredients from own souce:
• Salt and pepper
• Bread (if preferred)
Equipment required:
• Cutting board and sharp knife
• 5 plates
• Frying pan
• Heavy based pot
Instructions:
• Slice the aubergine and transfer to one of the plates. Sprinkle salt over the aubergine and keep aside.
• Slice or chop the vegetables into uniform pieces and transfer each sort to a separate plate. Season the vegetables sparingly.
• Heat a little of the olive oil in the frying pan and fry the aubergine , stirring regularly, until golden on the outside but not yet soft. Tip the aubergine into the pot.
• Add a spot of oil to the pan and fry the onion and garlic about 3 minutes and transfer to the pot.
• Repeat this process with the bell pepper and zucchini separately until everything is in the pot.
• Set the pot on medium high heat and add the tomatoes, thyme and olives. Once it starts bubbling, reduce heat to low and simmer 20-25 minutes. If it is watery, increase heat until some liquid has evaporated and you are happy with the consistency.
• While the ratatouille is braising, cook the pasta or potatoes.
• Drizzle with olive oil (if you have some left over), add basil and feta, season to taste and serve with pasta, potatoes or bread.