Pan-fried Ratatouille 

If you plant courgettes now they could be ready by July. They will need to be eaten within a few days of picking, how does pan-fried ratatouille sound?

This tried-and-tested ratatouille recipe is a perfect taste of the Mediterranean, and a great way to get more vegetables into your meal too.

Recipe serves 4.


  • 1 medium diced onion
  • 1 teaspoon chopped garlic
  • 3 tablespoons olive oil
  • 1 diced aubergine
  • 1 diced courgette
  • 1 diced red pepper
  • A pinch of chilli powder
  • 2 peeled, de-seeded and diced tomotoes
  • 1 tablespoon freshly chopped coriander leaves
  • ¾ teaspoon saffron strands (soaked in 1 tablespoon warm water)
  • A squeeze of lemon juice
  • Salt and ground black pepper

Preparation method

To draw out the bitter juices from the aubergine, sprinkle it with salt and leave for 15 minutes, then rinse and pat dry.

Soften the onion and garlic in the olive oil over a gentle heat.

Add the diced aubergine, courgette, red pepper and chili powder.

Stir-fry until softened, season with salt and pepper.

Stir in the chopped tomatoes and heat through.

Add the coriander and saffron.

Serve with a squeeze of lemon juice and more salt and pepper.

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