Issue 029

September 2007

Ingredients

1 Rib eye steak

1 whole onion

1 ½ Mixed peppers

½ Courgette

1/3 Aubergine

½ head Fennel

1 clove Garlic (skin on)

½ tin of Tinned tomatoes

Olive oil

Salt and Pepper

Method

For the ratatouille dice or pre cut all of the vegetables to the same size – this will ensure even cooking. Have a tray set aside to place the vegetables on once cooked, now heat a large frying pan and coat the bottom with olive oil. Once hot add the onion and sauté, cook this for around one to one and a half minutes, stirring at all times. Now remove and set onto the tray, place the pan back on the heat, add a little more oil and cook the next vegetable, again do this for around one or two minutes and place on the tray.

Continue to repeat this process until you have cooked all of the vegetables. Once done, place the pan back on the stove, toss in the garlic and stir for a minute, now throw in all of the vegetables and stir, season these with salt and pepper, add the tinned tomatoes and cook for around two minutes. Season this again to taste, remove the garlic and serve with your choice of steak, turkey, chicken or even fish, all of which will work really well with this.

To cook the steak heat a griddle pan (or the BBQ if you have some good weather) and grill to your liking, try to tie it in with the ratatouille being cooked so it remains fresh.

Notes

Although there are a few stages to this dish, once you have cut all of the vegetables it is very easy to do and you can even eat the ratatouille cold the next day with salad.