I did the shopping this week, so when I hit the supermercado and saw the sexy black, shiny aubergines, it had to be rat-a-tat-touille all the way, nephew!
- 3 red onions.
- 1 small bulb garlic.
- 2 medium aubergines.
- 3 bell peppers (1 red,1 yellow,1 green).
- 2 courgettes.
- 2 tins decent plum tomatoes.
- Tomato puree.
- Bunch mint.
Firstly cut aubergines into chunks, put in a colander and sprinkle with salt (to draw out bitterness). Leave for 20 mins, then wash under a cold tap and pat dry with a tea-towel. Meanwhile peel onions and garlic, cut onions chunky, cut garlic into slivers. Finally, cut courgettes and peppers chunky.
In a large frying pan heat up some olive oil (5 seconds of the virgin). Fry off the vegetables separately, starting with the onions. Have the pan hot to start, season the onions with salt and pepper, then turn heat down, put a lid on and let them sweat (doing this traps the moisture and softens them). Once the onions are soft, take the lid off and turn the heat up a bit to colour them,a little golden brown. Doing this brings out the sugar (caramelizes) and makes them taste better.Now put the onions to one side in alarge bowl. Cook the peppers in the same way and put them in with the onions. Put a 3 second splash of olive oil in the pan, on full heat and fry off the aubergines in 2 batches, seasoning them as you go. Move them round from time to time so they brown off evenly and don’t burn. They should now be brown and soft. Add to the other cooked veg. Do the same for the courgettes. You should now have a melange of sexy vegetables ready to rat-a-tat-tat.
In a large high sided pan fry off the garlic on a medium heat, add all ya veg and allow to mingle with garlicky loveliness. Give it a couple of minutes, add 3 tablespoons of tomato puree, mingle with the veg and fry off for a few more minutes. Now add the tinned tomatoes, bring to the boil and turn the heat down to simmer. If it looks TOO thick, add a little water. Simmer for about 20 minutes, stirring now and then so shizzle don’t stick and burn.Add finely chopped mint, allow to mingle for 3-4 minutes and serve with crusty french stick spread with unsalted butter.