Ratatouille - Delicious Recipes from Flora & Stork
42 g Flora Buttery (3 tbsp)
2 large aubergines, cut into large chunks
1 large courgette, diced
1 red pepper, diced
1 yellow pepper, diced
1 red onion, thinly sliced
2 cloves garlic, crushed
6 large ripe tomatoes, peeled and diced
leaves from 1 small bunch fresh basil
1 tbsp sherry vinegar
10 fresh basil leaves
Heat 1 tablespoon of Flora Buttery in a large frying pan. Add the aubergines and cook for 4-5 minutes on medium heat, turning once, until they are softened and starting to brown. Remove from the pan and set aside.
Add another tablespoon of Flora Buttery to the same pan and heat. Add the courgettes and cook on medium heat for 4-5 minutes, turning once, until they are softened and starting to brown. Remove from the pan and side aside.
Add remaining tablespoon of Flora Buttery to the pan. Add the peppers and onions and cook for 4-5 minutes, stirring regularly until they are softened and starting to brown. Add the garlic and cook for a further minute. Add the sherry vinegar and the tomatoes and half of the basil leaves, torn. Cook for 5 minutes on medium heat, stirring well until the tomatoes break up. Return all vegetables to the pan and cook for a further 3-4 minutes on medium heat, adding the remaining basil in the last minute of cooking and a few drops of water if required.