This is a great way of enjoying summer veg, hot or cold. Ratatouille keeps for several days in the fridge, and goes well with cooked meat, roasts, salads, sandwiches, pasta… or with some pitta bread for a light but tasty snack. Some versions add bay leaves when cooking courgettes too. If you’re short of herbs, pop into our shop for a pot.

Makes a large bowl1 aubergine, sliced1 red pepper, quartered and deseeded1 onion, sliced1 garlic clove, crushed2 courgettes, sliced200g skinned and deseeded tomatoes or tin plum tomatoeshandful basilhandful thymesalt & black pepperolive oil

Dunk the aubergine slices quickly in some olive oil and roast on a baking tray at 200C for 20 minutes. Meanwhile char the pepper quarters under a grill or over a flame; when cool remove the skin and cut into strips or chunks. Soften the onion and garlic in a little oil in a pan, add the thyme, courgettes and pepper and cook gently until the courgettes begin to go translucent. Stir in the tomatoes and heat rapidly. Add the aubergine and peppers and cook for another five minutes; season to taste. Add shredded basil leaves and serve warm, or leave in the fridge.

SXC

From our land into your hand

Purton House

Ratatouille

The apprentice: Kate Collyns

Tel: 01793 772287www.purtonhouseorganics.co.uk

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Copyright Purton House Organics 2009