Ratatouille

Ingredients

• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1 aubergine (cut into bite-sized chunks)
• 1 courgette (sliced)
• 1 red pepper (chopped)
• 1 yellow pepper (chopped)
• 1 large onion (sliced)
• 3 tbsp olive oil
• 1 tsp dried thyme or oregano

Method

1. Prep: Chop all the vegetables into bite-sized pieces.
2. Heat two tablespoons of oil in a nonstick pan over medium heat. Add the aubergine and cook for about 10 minutes, stirring frequently. Season to taste. Once soft and starting to brown, transfer the aubergine to a plate and set aside.
3. Add another tablespoon of oil to the same pan and cook the courgette for about 5 minutes, stirring often. Transfer to a plate and set aside too.
4. In the same pan, add the peppers and onion into the pan and cook for 5-6 minutes, stirring occasionally.
5. Return the aubergine and courgette to the pan. Add the Ballymaloe 100 Recipe Sauce as well as the dried herbs. Fill the empty jar about a third with water to catch the remaining sauce, then add that to the pan too.
6. Bring to a gentle simmer, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.

Serve warm with crusty bread or paired with some rice or couscous.