Leylie's Ratatouille from A Year At Avoca, Gloss Publications.
Serves 6-8
Ingredients
1 medium onion, peeled and finely sliced
4-5 tablespoons fruity olive oil
3 cloves garlic, crushed
1 fresh bay leaf
1 red pepper, halved, de-seeded and thickly sliced
1 yellow pepper, halved de-seeded and thickly sliced
6-8 large very ripe tomatoes, peeled and chopped or 1x 420g tin good quality plum tomatoes
1 teaspoon tomato puree
1 small aubergine, cut in half lengthwise, diced
1 small courgette, green or yellow, cut in half lengthwise, sliced
handful of basil leaves, torn
1 tablespoon pitted black olives (optional)
sea salt and black pepper
Method
In a large heavy saucepan cook the sliced onion in the olive oil on a low heat for 6-8 minutes until softened and opaque in colour.
Add the crushed garlic, bay leaf, aubergine and peppers and cook for 6 minutes, stirring occasionally.
Add the tomatoes, the puree and a generous amount of freshly ground black pepper and a little sea salt.
Bring to a gentle simmer for 15-20 minutes after which time the peppers and aubergine will have softened.
Add the courgette and cook for a further 5 minutes.
Add the torn basil and black olives (if using) and check the level of seasoning.