Ratatouille, my way

Conversations & Creations · From my kitchen

This is my version of ratatouille. My children aren’t keen on aubergine or courgette, so I use the vegetables they enjoy; carrots aren’t traditional, but they work beautifully here.

Ingredients

• 6 medium capsicums, any colour, seeded and diced
• 6 tomatoes, seeds removed; finely chop half and dice half
• 2 medium-large onions, thinly sliced
• 2 medium carrots, sliced (optional)
• 2–4 cloves garlic, finely chopped
• 4 green chillies, finely chopped, or to taste
• 3 tablespoons tomato paste
• Salt, to taste
• 1 teaspoon black pepper
• ½ teaspoon white pepper
• 1 heaped teaspoon red chilli flakes
• 1 teaspoon ground coriander
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• Olive oil
• A little water, if needed

Method

1. Heat olive oil in a pan and sauté the garlic until fragrant.
2. Add the spices, then all the vegetables and tomato paste. Mix well. Add a little water if needed to make the mixture saucy.
3. Bring to a simmer, then cover and cook over very low heat for a little over an hour, until the vegetables are tender and the flavours have blended.
4. Keep the dish pleasantly saucy and well seasoned. Serve warm or at room temperature as a side.