My family went to see my sisters footie match yesterday, and while I had intended to join them, I woke up so damn hungover that the only way I would be entering a vehicle is if it had flashing lights on top. Instead, I sat very still for several hours, until the room stopped spinning. To make up for the fact that I missed the game, I had dinner ready for when they got home :D SOOOO here it is!
Its a little different to a standard ratatouille, as I added sweet potato - it sounds weird, but was really great. It breaks up a bit and thickens the sauce, and adds a lovely sweetness to the dish.
You will need:
- half an onion
- 1 big aubergine (eggplant if you’re in the US)
- 5 tomatoes
- 1 courgette (zucchini)
- 1 big sweet potato
- a tin of chopped tomatoes
- a tin of kidney beans
- 2 cloves garlic, chopped finely
- 3/4 cup of stock
- 1tsp extra stock powder
- a big shake of dried mixed herbs
- a big shake of dried rosemary
- 1tsp paprika
- 1/2tsp cumin
First, peel and chop all of the vegetables into 1-2inch cubes. Boil the sweet potato on medium heat in a small saucepan and leave to cook. In a larger pan, lightly sautee half an onion and the garlic in a glug of olive oil, then add the rest of the vegetables after 5 minutes. Cook until lightly browned, then add the chopped tomatoes and stock, with all of the herbs and spices. Add the sweet potato when it is soft enough to eat, but not falling apart.
Turn the heat down and simmer for 30 minutes, stirring regularly. The longer you cook it, the better it tastes - rosemary takes a while to release its flavour, and the vegetables begin to soak up the juices. Add the kidney beans 5 minutes before serving so they don’t fall to bits.
The couscous was cooked as directed on the packet, and I added stock powder, paprika and rosemary, then I oven baked the peppers for 10 minutes and dumped spoonfuls of couscous into them and roasted for another 10 minutes.