Quick Ratatouille
Photography: KATE WHITAKER
Vegetarian
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Quick Ratatouille

A perfectly cooked ratatouille is so easy to make in the microwave. You can serve this just as it is with crusty bread, or as an accompaniment to grilled or roasted meat and fish. It’s also great tossed with pasta and served topped with lots of grated cheese.
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Photography: KATE WHITAKER

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Serves
4
Total Time
20 Minutes
Ingredients
3 tbsp of extra-virgin olive oil, plus extra for drizzling
1 medium red onion, peeled & thinly sliced
1 large courgette (around 200g), trimmed, halved lengthways & cut into roughly 2cm slices
1 medium aubergine (around 200g), cut into roughly 2cm chunks
1 large red or yellow pepper, deseeded & cut into roughly 2cm chunks
4 garlic cloves, peeled & very thinly sliced
1 tsp of dried oregano
1 × 400g can of chopped tomatoes
2 tbsp of tomato purée
1 tsp of caster sugar
Fresh basil leaves, to serve (optional)
Method
Step 1

Put the oil and onion in a large, wide-based microwaveable dish or casserole. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W).

Step 2

Add the courgette, aubergine, pepper and garlic, sprinkle over the oregano and season with salt and ground black pepper. Toss everything together. Cover and cook on high for 8 minutes (1000W), 10 minutes (800W), or until the vegetables are tender, stirring halfway.

Step 3

Stir in the tomatoes, tomato purée and sugar. Cover and cook on high for 4 minutes (1000W), 5 minutes (800W), or until the sauce is hot.

Step 4

Leave to stand for 5 minutes without uncovering, then stir, adjust the seasoning to taste and scatter with fresh basil leaves, if using.

Step 5

Serve warm or cold topped with a drizzle of oil and lots of crusty bread.

Recipe courtesy of PING! COOK, BAKE, CREATE Using Just Your Microwave by Justine Pattison. Published by HQ, HarperCollins.

Recipe image credit: Kate Whitaker

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