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STOVETOP RATATOUILLE WITH PUMPKIN

Servings: 3 people

Ingredients

  • 500 grams pumpkin, cubed
  • 250 grams zucchini, cubed
  • 5 large tomatoes
  • 1 large aubergine or 6-8 small ones, cubed
  • 1 large onion, finely chopped
  • 1 fresh red or green chilli, finely chopped
  • 5 garlic cloves, finely chopped
  • 2 bay leaves
  • 1 teaspoon chilli flakes, or to taste
  • 2 tablespoons olive oil
  • 1 tablespoon tomato powder/paste (optional)
  • A small handful of basil leaves
  • Black pepper, to taste
  • Salt, to taste

Instructions

  • Blanch the tomatoes in boiling water until the skins start to peel away. Remove and discard the skins. Purée the tomatoes in a blender and set aside.
  • Heat olive oil in a large wide pan and add the pumpkin, zucchini, aubergine and red peppers. Cook covered until the pumpkin cooks down and a knife inserted into a piece yields without any resistance. (You still want them to retain their shape and not get mushy.)
  • Transfer the vegetables to a plate using a slotted spoon. In the remaining oil in the pan, sauté the onions, garlic, green/red chilli, bay leaves, and chilli flakes.
  • Once the onions start to lightly brown, add the tomato purée and tomato paste/powder if using. Tip the vegetables back into the pan and season with salt and pepper. Cook covered over a low heat for 15-20 mins. Loosen with a little water if it appears too dry.
  • Take the pan off the heat and stir in torn basil leaves. Taste and adjust seasoning. Add more chilli flakes if you want it spicier. Serve with crusty bread and a fried egg (optional). Can also be served as a side for grilled meats.

Notes

Serves 3 as a main course with bread and eggs. Serves 4-5 as a side.