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Bovril Ratatouille
Makes: 4 portions
Preparation Time: 55 minutes Cooking Time: 25 – 30 minutes
Ingredients
| 75 | ml | Olive oil (5 Tbsp + extra to drizzle) |
| 1 | Eggplant, diced | |
| 2 | Baby marrows, diced | |
| 5 | ml | Salt (1 tsp) |
| 5 | ml | Black pepper (1 tsp) |
| 1 | Medium onion, diced | |
| 1 | Red pepper, diced | |
| 1 | Green pepper, diced | |
| 1 | Yellow pepper, diced | |
| 5 | ml | Garlic, finely chopped |
| 2 | Large tomatoes, diced | |
| 15 | ml | Tomato paste (1 Tbsp) |
| 15 | ml | Bovril (1 Tbsp) |
| 15 | ml | Thyme, chopped (1 Tbsp) |
| 15 | ml | Parsley, chopped (1 Tbsp) |
Method
- Heat 45 ml olive oil in a large non-stick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, for 5 minutes, until soft and starting to brown.
- Add the baby marrow, season with salt and black pepper, and cook for a further 3 – 4 minutes, until tender-crisp. Transfer vegetables to a plate and set aside.
- In the same pan, heat 30 ml olive oil. Add the onion, red, green and yellow peppers. Cook for 5 minutes, stirring often. Add garlic and cook for a further 2 – 3 minutes, until everything is tender, but not browned.
- Add the tomatoes, tomato paste, Bovril and thyme. Stir frequently and cook for 5 minutes until tomatoes are very soft and well combined. Continue cooking for a further 8 – 10 minutes to form a rich sauce.
- Return the eggplant and baby marrow to the pan. Reduce heat to low and simmer gently, uncovered, for about 5 minutes, until eggplant is very tender. Adjust seasoning, if necessary. Drizzle with the remaining olive oil and sprinkle with thyme and parsley to finish.
