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You'll find Stephanie's delicious ratatouille recipe below.

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Ratatouille recipe

Preparation time: 10 mins
Cooking time: 65 mins

Ingredients:
3 eggplants, cut into 3 cm cubes
Salt
½ cup olive oil
2 onions, thinly sliced
2 cloves garlic, thinly sliced
3 red peppers (capsicums), seeded and cut into 3 cm cubes
6 small or 3 large zucchini, cut into 3 cm chunks
A few coriander seeds, crushed
4 large ripe tomatoes, peeled, seeded and chopped
Freshly ground black pepper
Freshly chopped parsley or basil

Equipment:
clean tea towel
chopping board
cook’s knife
large bowl
casserole dish

What to do:
Place eggplant on a tray and lightly sprinkle with salt. Cover with a sheet of foil and press lightly with a few tins for an hour.

Wipe off moisture with kitchen paper and discard juices. Heat oil in an enamelled cast-iron casserole in which the finished dish can be served and sauté onion until limp and golden.
Add garlic, peppers and eggplant, then cover casserole and cook gently for 40 minutes.

Add zucchini, coriander seeds, tomato and a grinding of pepper and cook for a further 20 minutes until vegetables are tender. Stir in parsley and adjust seasoning.

This recipe first appeared in Stephanie Alexander’s The Cooks Companion (Penguin 1996), and is also in The Cook’s Companion app.