Ratatouille is deservedly a classic, but this recipe
adds the seasonal fragrance of fennel, and the
pop of fresh peas, to make a lighter, greener,
more aromatic accompaniment for barbecued
chicken or fish.
Ingredients for 4
1 onion, chopped
1 large aubergine, roughly chopped
2 courgettes, roughly chopped
1 green pepper, cut into strips
1 red pepper, cut into strips
1 bulb fennel, roughly chopped
2 cloves garlic, finely chopped
3 tomatoes, cut into quarters
1 bay leaf
1 bunch fresh basil, roughly chopped
1 bowl fresh peas, shelled
extra virgin olive oil, for frying and dressing
What to do:
• Put the oven on to heat to 180°C
• Gently fry the onion, aubergine, courgettes,
peppers and fennel for half an hour or so,
stirring occasionally.
• Once the vegetables are all soft and starting to
brown, stir in the garlic and fry for a further
minute, before adding the tomatoes, bay leaf and
half the basil. Season well, cover and put into the
oven for half an hour, checking and stirring it
from time to time.
• Add the peas and put the vegetables back in the
oven for around 10 minutes, until the peas are
cooked, but still bright green.
• Stir in the rest of the basil, saving a little bit to
sprinkle on top, for decoration. Drizzle with
olive oil just before serving.
This rataouille is delicious served hot or allowed to
cool, and tastes even better if cooked the day beforehand.
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