We had a real thing with delicious warming lunches and this was no exception. In my old job we didn’t have a microwave so soups, stews & curries were out of the question! Now I’m lucky enough to have one, so it has really opened up the possibilities of lunchbox options! I used this Jamie Oliver recipe as reference for this dish, but as usual tweaked it a few ways and also doubled up to give us enough for the week!
If you don’t add the chorizo, this is a totally vegan option!
4 red onions, finely sliced
2 white onions, finely sliced
6 cloves of garlic, finely chopped
4 aubergines, cubed
5 courgettes, cubed
5 red or yellow peppers, chunked
200g cherry tomatoes, halved
½ a bunch of fresh basil, chopped
a few sprigs of fresh thyme
4 x 400 g tin of quality plum tomatoes
4 tablespoon balsamic vinegar
½ a lemon
100-200 ml water (depends how thick you would like it)
200g chorizo, cubed (optional)
To serve: roasted new potatoes
Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
To the same pan, add the red onion, white onion, garlic, half the basil, and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
Mix well, breaking up the tomatoes with the back of a spoon. Add the water. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
In the meantime, gently fry the chorizo until the juices release. When the ratatouille is done, add the chorizo to the pan and stir.
Portion up the ratatouille into Tupperware boxes with some delicious roasted new potatoes.
Love, A x