British Michelin chef, Adam Byatt wanted to create a ratatouille that wasn’t diced, stewed together and sloppy. This method allows all of the vegetables to cook at the same time and melt into each other. It’s a perfect accompaniment to Mediterranean fish, and showcases the best vegetables, though I often have it as a main on its own.
Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 2
1 eggplant
1 green courgette
1 yellow courgette
5 large red tomatoes
1 red onion
1 red chilli, sliced
1 cup (250ml) really good passata
olive oil
1/4 cup (50g) capers
1 bay leaf
1 sprig thyme
1 sprig rosemary
1 tbsp dried oregano
Preheat the oven to 180C/350F/Gas mark 4. Slice the aubergine very thinly (2mm) across into rounds and reserve. Do the same with the courgettes and tomatoes, then finely slice the red onion and the red chilli.
Pour the passata into a round, oven-proof cooking vessel. Add the onion, chilli and capers, then stir.
Begin layering the aubergine, yellow courgette, tomato and green courgette in that order all the way around the pan. Keep the vegetables very tightly together in that order.
Once the ratatouille is built, season well with salt and pepper, and drizzle over olive oil generously.
Add the bay leaf, rosemary and thyme sprigs and sprinkle over the dried oregano. Place in the oven and cook for 45 minutes.
Remove and allow to rest for 10 minutes before serving.