This time we added some cooked organic yellow chickpeas and served it with gluten free pasta for lunch.
This recipe makes enough for 6-8 servings, and will go even further if you add cooked chickpeas!
Whizz the tomatoes up in your food processor; skin, seeds and all (these should disappear if you blend for long enough). Put in a saucepan with the seasalt, sweetening agent, black pepper, herbs, hing, bay leaves and basil.
Bring to the boil, then simmer to reduce. You can make the tomato sauce richer at this point if you like by throwing in 250ml (usually half a packet) of pasata. By cooking the tomato sauce separately you stop the water from other veg making the ratatouille soggy.
Meanwhile, slice the aubergines, courgettes and bell peppers and saute them in the olive oil until soft but not browned. To get them all to cook at the same time you may need to make the aubergine chunks smaller. The important thing here is to cook the courgettes in one pan and the aubergine and peppers in another. Use 1 tab oil for the courgettes and 2 tabs oil for the rest. The point of this is to seal in the flavour of each kind of vegetable and to drive of excess water before adding them to the tomato sauce.
2: Whizz up the tomatoes and add seasonings. Reduce to make a rich sauce.
4: ... and the courgettes in another.
5: Add the cooked veg to the sauce.
6: The end result, plus chickpeas.
Looks wonderful - great idea to add the chickpeas - I think I could happily live on this!!
Healthy recipe, looks so colourful and yummy.