I know,  I know.. There seems to be millions upon millions of versions of this recipe!

As with most things over time, recipes will have items added in, items taken out; cooking times and methods will be altered and adapted. The whole recipe is chopped and changed and will end up invariably looking and tasting nothing like how the original chef envisioned. 

Having said that, I think that's how cooking should be; taking ideas and recipes and essentially having fun with them. Changing things to suit your own palette and adapting recipes as to what you have available.

So here is my version of Ratatouille. I hope you enjoy it as much as I do!

You'll need: 

    - 1 tbsp of Olive Oil or 5 sprays of Frylight Olive Oil

    - 5 cloves of Garlic, crushed

    - 5 small to medium Red Onions, cut in half and then slice

    - 1 head of Celery, cut into half moons  

    - 3 Courgettes, sliced

    - 3 Bell Peppers, diced

    - 2 Aubergines, quartered and sliced

    - 2 heaped tsp of Paprika

    - 3 tins of chopped Tomatoes

    - 1 tbsp of Basil

    - 1 tbsp of Marjoram

    - 1 tbsp of Oregano

    - 2 Bay Leaves

    - 1 tsp of Nutmeg

    - 2 tbsp of Balsamic Vinegar

Enough for 12 servings, perfect for freezing 

1. Heat the oil/ frylight in a frying pan over a medium heat. Add in the onions and celery, stir, cover and sweat for 5 minutes.

2. Add the bell peppers, stir in and cook for another 5 minutes.

3. Add in the courgette and again, stir and cook for 5 minutes.

4. Add in the aubergine, stir and cook for 5 minutes.

5. Stir in the crushed garlic and add in the tinned chopped tomatoes. Add a couple of tablespoons of water to the now empty tins, swirl round and then add the water to the pot, stirring everything together.

6. Stir in the herbs and nutmeg and bring to a simmer. Leave uncovered to simmer for 5 minutes.

7. Next add in the balsamic vinegar, stir and simmer over a gentle heat for around 20 minutes.

Serve as a side dish to your main meal, or alternatively, just serve with freshly cooked rice, cous cous or pasta for a really simple, hearty dish.

Also perfect in a cold pasta salad; simply cook some pasta and stir in the ratatouille. Leave overnight in the fridge and take out the next day for a really tasty lunch!