Publications
- 4 - chicken thighs and 4 chicken drumsticks
- 45 ml - olive oil
- 4 - large baby marrows, cut into 1cm slices
- 8 - small brinjals, halved and the cut side scored in a diamond pattern
- 1 - red and 1 yellow pepper, seeded and diced
- 1 - onion, cut into wedges
- 5 - cloves garlic, coarsely chopped
- 1 - tin tomatoes
- 250ml - passata (tomato purée)
- - a handful fresh basil
Ratatouille, a vegetable dish from Provence, France, usually contains a mixture of brinjal, baby marrows, tomato, garlic and olive oil seasoned with fresh herbs. In this recipe, the passata turns the ratatouille into a sauce!
1. Preheat the oven to 180°C. Season the chicken with salt and pepper and fry in the oil until golden-brown all over. Spoon into an ovenproof dish and set aside. In the same pan, fry the baby marrows until nicely browned; add to the chicken. Now fry the brinjals (in the same pan) until golden-brown on the scored side; add to the chicken. Top up the oil if necessary and sauté the peppers, onion and garlic. Add to the rest of the ingredients in the ovenproof dish, then add the tomatoes and the purée. Season generously with salt and pepper and bake for about 1 hour.
2. To serve, sprinkle with the basil and keep a plentiful supply of fresh baguettes on hand to mop up the delicious sauce.
