This traditional Spanish take on ratatouille uses delicious seasonal ingredients. Serve with country-style bread and fruity red wine
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal280
- fat12g
- saturates2g
- carbs23g
- sugars20g
- fibre14g
- protein13g
- salt0.2g
Ingredients
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, finely chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic cloves, finely chopped
- 5 mixed peppers, chopped into chunks
Pepper
pep-izAlso known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 heaped tsp dried oregano
Oregano
or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- a few thyme sprigs, leaves picked
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 bay leaves
- 2 courgettes, chopped into chunks
Courgette
corr-zjetThe courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 aubergine, chopped into chunks
Aubergine
oh-ber-geenAlthough it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 4 large tomatoes, roughly chopped
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4 large eggs
- ½ small pack parsley, leaves roughly chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.
Next, throw in the peppers and cook over a medium heat, covered, for about 5 mins, stirring every so often, until the peppers are just tender.
Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed. Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.
Carefully crack the eggs over the pisto – try not to break the yolks. Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft, then scatter with parsley before serving
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