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Ratatouille with crispy sage leaves

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Ingredients

Adjust Servings:
1 tbsp olive oil
1 aubergine, chopped into small chunks
3 medium courgettes, chopped into small chunks
2 red onions, finely diced
2 carrots, peeled and finely diced
4 garlic cloves, crushed
1 tsp fennel seeds
1 red pepper, deseeded and finely sliced
1 green pepper, deseeded and finely sliced
1 tbsp fresh rosemary, finely chopped
2 x 400g tins chopped tomatoes
1 tsp smoked paprika
2 bay leaves
2 tbsp balsamic vinegar
150ml vegetable stock
1 tsp dried oregano
1 tsp dried basil
1 tbsp sugar
Handful of fresh sage leaves
1 tsp dairy-free butter
TO SERVE
Extra-virgin olive oil, to drizzle

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Ratatouille with crispy sage leaves

Healthy, hearty and a great way of getting more vegetables in your diet. This frugal bowl of goodness is perfect for a summer's day and once you've tried the crispy sage leaves, you'll be adding them to all your Italian dishes.

Features:
  • Vegan
Cuisine:
  • 55 Mins
  • Serves 4
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Heat half the olive oil to a large frying pan and brown the aubergine and courgette, in batches, over a medium-high heat for 4-5 minutes (adding more oil if necessary). Remove with a slotted spoon and set aside.

  2. Pour the remaining olive oil into the pan and sauté the red onion and carrot for 10-15 minutes until softened and starting to colour. Stir in the garlic, fennel seeds, peppers and rosemary and cook for 2 minutes more.

  3. Add the courgettes and aubergine back to the pan with the chopped tomatoes, smoked paprika, bay leaves, balsamic vinegar and vegetable stock. Bring to the boil, then turn down to a simmer and cover. Cook for 20 minutes before adding the oregano and basil.

  4. Leave to cook for another 20-25 minutes or until the sauce is glossy and has thickened. Season to taste with the sugar and remove the pan from the heat while you add the butter to a small frying pan.

  5. Throw in the sage leaves and fry over a medium-high heat until crisp. Drain on kitchen paper and scatter over the top of the ratatouille with a drizzle of extra-virgin olive oil before serving with a side of toasted sourdough.

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