Completely Perfect by Felicity Cloake

Author:Felicity Cloake [Cloake, Felicity]
Language: eng
Format: epub
ISBN: 9780241377826
Publisher: Penguin Books Ltd
Published: 2018-08-18T00:00:00+00:00

Serves 4

2 red peppers

2 tablespoons olive oil, plus extra for oiling the tray

1 medium onion, finely diced

4 cloves of garlic, minced

4 ripe tomatoes, peeled, deseeded (here) and cut into small dice, plus juices

3 sprigs of thyme, plus 1 teaspoon thyme leaves

A pinch of saffron

Salt and pepper

1 teaspoon balsamic vinegar

3 courgettes (a mix of yellow and green is good if possible), thinly sliced

1 aubergine, thinly sliced

4 plum tomatoes, thinly sliced

1 tablespoon extra virgin olive oil, plus extra to serve

1. Preheat the oven to 230°C/fan 210°C/gas 8. Cut the peppers in half, removing the seeds and pith, and place them cut-side down on a lightly oiled baking tray. Roast for 20 minutes, until the skin has blistered, then remove and leave to cool, turning the oven down to 140°C/fan 120°C/gas 1.

2. Meanwhile, heat the olive oil over a low heat. Add the onion and cook until very soft, but not browned (about 8 minutes), adding three-quarters of the minced garlic 5 minutes in. Stir in the diced tomatoes and juices, and the sprigs of thyme, and simmer until most of the liquid has evaporated.

3. Peel the peppers, cut into small dice and add to the pan with the saffron. Cook gently for 5 minutes, then remove the thyme sprigs and discard, season to taste, and stir in the vinegar.

4. Spread the sauce on the bottom of an ovenproof dish, and arrange the sliced vegetables on top. Mix the remaining garlic with the extra virgin olive oil and thyme leaves, season and sprinkle over the top. Cover tightly with foil, and put into the oven for 2 hours, until the vegetables are tender to the point of a knife.

5. Remove the foil, and cook for 30 minutes more – if the top starts to brown, cover loosely with the foil again. If there is any liquid left in the dish after cooking, decant it into a small pan, reduce over a medium heat, then stir back in. At this point the dish can be kept for a couple of days.

6. Just before serving, reheat if desired, then put the ratatouille under a hot grill until lightly browned. Serve with extra virgin olive oil and crusty bread.

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