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Ratatouille can be enjoyed as a side or main dish with some crusty bread.
Getty Images/hipokrat
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Nick Barnard co-founded London-based Rude Health with his wife in 2005. Rude Health produces supremely nourishing oatmeal, granola, muesli, and snacks as well as grain and nut milks. The company has won numerous awards for taste and ethical standards.
Photo by Jenny Zarins
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“Eat Right,” by Nick Barnard offers 130 delicious and wholesome recipes that embrace the use of good fats from pastured animals and raw dairy, alongside local and seasonal produce.
Cover courtesy Kyle Books
Ingredients
- 1 large eggplant, purple or freckled, trimmed and chopped medium–coarse
- 5 large, firm, and ripe tomatoes (heirloom ones are a good choice), cored and chopped medium–coarse
- 3 medium zucchini, trimmed and chopped medium–coarse
- 2 red or orange bell peppers, trimmed, seeded, and chopped (more coarsely than the other vegetables)
- 4 garlic cloves, smashed and finely diced
- 2 bay leaves
- Thyme sprigs
- 1/2 to 2/3 cup extra virgin olive oil
- A small bunch of fresh flat-leaf parsley, leaves coarsely chopped, to serve
- Sea salt and freshly ground black pepper
Directions
- 1 Preheat the oven to 400 degrees Fahrenheit. Put the prepared eggplant, tomatoes, zucchini, and red or orange bell peppers into a roasting pan or baking dish.
- 2 Throw in the garlic and herbs, pour over about 1/2 cup of olive oil, and sprinkle with lots of salt and some grindings of black pepper. Jumble it up to coat everything thoroughly with the oil, adding more oil if need be to keep it moist. Roast for 35 to 45 minutes, turning over the vegetables from time to time.
- 3 Remove the thyme sprigs and the bay leaves and serve sprinkled with the freshly chopped parsley.
