Tamara's Ratatouille

I borrowed two cookbooks by Yotam Ottolenghi. This is the first recipe I tried from Plenty (I like the cover of the book; it seems padded!). My partner loved it. Instead of rice, I served it with naan. I also added some vegetable leftovers (squash with green beans and green beans with sofrito).

Photo from Plenty.

Although I call this ratatouille, the name doesn't do it any justice, as this is the most magnificently delicious dish, nothing like the drab pile of limp zucchini I'd normally associate with the name. I was given the recipe by Tamara Meitlis, a friend and a wise cook who would tell you - and I can't agree more here - to get all your veg prep done before you start cooking. I also advise you to follow the instructions closely; overcooking the vegetables is exactly the point here.

7 tbsp (110 ml) sunflower oil

2 small onions, cut into 1-1/4-inch dice

4 garlic cloves, sliced

½ fresh green chile, thinly sliced

2 red bell peppers, cut into 1-1/4-inch dice

½ small butternut squash, peeled and cut into 1-1/4-inch dice

1 small parsnip, peeled and cut into 1-1/4-inch dice

200 g french beans, trimmed

1 zucchini/courgette, cut into 1-1/4-inch dice

½ large eggplant/aubergine, peeled and cut into 1-1/4-inch dice

1 small potato, peeled and cut into 1-1/4-inch dice

2 medium tomatoes, peeled and chopped

½ tbsp sugar

1 tbsp tomato paste/purée

salt and black pepper

200 ml water

chopped cilantro, to garnish

Pour two-thirds of the oil into a large, heavy-based pot and place on a medium–high heat. Add the onions, fry for five minutes, stirring occasionally, then stir in the garlic, chilli and peppers, and fry for five minutes.Add the squash and parsnip, and fry for five minutes.

With a slotted spoon, transfer the vegetables to a bowl, leaving as much hot oil in the pot as possible.

Add the remaining oil to the pot and fry the beans, courgette and aubergine for five minutes, stirring occasionally.

Return the other vegetables to the pot. Add the potato, tomatoes, sugar, tomato purée and plenty of salt and pepper, stir, then add enough water to half-submerge the vegetables.  Cover, leave to simmer gently for 30 minutes, then season to taste.

Heat the oven to 400°F/ 200°C / gas mark 6. Use a slotted spoon to lift the vegetables from the pot and into a deep roasting tin in which they'll make a layer 1-1/4-inch thick. Pour in the liquid and bake for 30 minutes. At this point the vegetables should be very soft and most of the liquid should have evaporated.

Garnish with cilantro, and serve with steamed white rice or toasted naan.

Serves 4.