Harvest time marks the end
of summer’s abundance. Like the final large rockets
at the end of a fire work display, late August
and early September crops provide a final burst
of colour and ripeness. Make the most of your
garden or special offers from your local market
and have a go at jamming and preserving. Fill
the freezer with batches of tomato sauce, based
on the inexpensive glut of late summer tomatoes
or make a large portion of the French classic
vegetable ragout Ratatouille.
This recipe makes a generous portion for 8, but
it can just as well be doubled to make enough
to freeze. Ratatouille is great with roast or
grilled meat, poultry and fish or as a rustic
the oven to 220°C.
2. Halve the
peppers; remove the white membrane and seeds.
Cut the peppers, courgettes, aubergine and fennel
into equal size pieces.
the vegetables in a large roasting tray and drizzle
with the extra-virgin olive oil.
with salt and pepper and place in the oven. Roast
for about 30 minutes, or until lightly browned.
halve and peel the onion, chop roughly. Peel and
slice the garlic cloves. Halve the chilli, scrape
out the seeds with the tip of a small knife; slice
6. Chop the
7. Heat the
light olive oil in a very large, heavy pan. Add
the onion, garlic and chilli and cook on a medium
heat until it starts to take on a little colour.
8. Add the
chopped tomatoes, sugar and some of the water.
The amount of water needed will depend on how
juicy the tomatoes are.
9. Add half
of the chopped herbs; give it all a good stir
and leave to simmer for 15 minutes.
10. Add the
roasted vegetables and remaining herbs. Taste
and season with more salt and pepper if necessary.
Topping it with crumbled Feta breaks with tradition, but the salty cheese goes very well with the deep, rich vegetable ragout.
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