Wednesday, 29 July 2015

Anna Jones' Saffron-Spiked Ratatouille From A Modern Way to Eat



Today I'm sharing more love for Anna Jones' A Modern Way to Eat. This time it's for her delicious Saffron-spiked ratatouille.


Ratatouille is never going to win any awards for being the prettiest looking dish so you'll just have to trust me when I say this tastes amazing and you have to try it. Anna suggests making it the day ahead and eating the day after to give the flavours time to develop and intensify. Normally I would completely lack the ability to plan that far ahead but by some miracle I did manage to make this on a Sunday  and it made a great, super quick dinner on Monday that just needed a bit of heating up. Anna (who I kind of want to call Queen Anna from now on, she definitely deserves some kind of title/award in my eyes) suggests serving this with a fried egg on top and a chunk of bread. However as I'm not a fan of fried eggs (is anyone actually, I really don't get what there is to like?) I served mine with a poached egg (using the whirlpool method if you're interested) and no bread (just call me Saint Sarah).



Serves 4

Ingredients
2 red peppers
olive oil
sea salt and pepper
2 onions, peeled and sliced
2 cloves of garlic, peeled and chopped
6 sprigs of thyme
6 tomatoes
pinch of saffron
1 tbsp red wine vinegar
2 aubergines, cut into 1cm slices
3 courgettes, cut into 1cm slices
small bunch of fresh basil

Preheat the oven to 200°C. 

Place the red peppers on a baking tray, drizzle with olive oil, season with salt and pepper and roast for 25 minutes.

Heat a glug of olive oil in a large frying pan and add the onions and a pinch of salt. Cook for 10 minutes, then add the garlic and thyme and cook for a couple more minutes.

Add the tomatoes and saffron and vinegar and cook for another few minutes. Transfer to a deep roasting tray. 

Put the frying pan back on the heat, add more olive oil and fry batches of the aubergines until golden on both sides. You'll need a surprising amount of oil for this! Pile the aubergines on top of the tomato sauce in the roasting tray. Fry the courgettes in the same way and add these to the tray as well.

Once the peppers are cooked add them to the tray. Give the peppers, aubergines and courgettes a bit of a mix, season and put in the oven for 40 minutes to roast. Once ready give it a good mix, sprinkle over the basil leaves, season again if needed and drizzle with olive oil. 

Go and make it now!


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