Lentil and Aubergine Ratatouille

My head is fried, one of the boys is bashing out tunes on the piano, jumping from ditty to ditty. The other is battling against a shrinking storm with all manner of explosions on the xBox. I’ve been painting doors and skirtings for most the day and despite it being water based I think the smell has got to me. Add to that and I expect no sympathy on this point, day 2 of a possible hangover from the annual Whisky Fringe that takes place here in Edinburgh.

I’ve been given the Sunday tea slot and asked to take care of the Courgette and the Aubergine, whilst I wasn’t the looking the potatoes as well. I was thinking a slow cooked ragu/ratatouille to serve with Pasta and Basil from the plant slowly wilting in the corner and then the potatoes arrived so just decided to go for a one pot….which I think was a little too small in hindsight.

Lentil and Aubergine ratatouille

  • Servings: 4
  • Difficulty: easy
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A simple one pot dish that’s great for using up the veg box left overs when all you want to do is chill.

Credit: The Edinburgh Cook Recipe file

Prep: A hob and oven proof lidded casserole dish. Oven at 180°

Ingredients

  • 200g mixed lentils (100g puy, 100g Brown)
  • 1 Onion diced
  • 2 Cloves garlic crushed
  • 1 Courgette chopped to bite size pieces
  • 1 Aubergine, quartered length wise and chopped into 1 inch pieces
  • 1 tin tomatoes
  • 500g potatoes chopped into bite sized pieces (These were newish, so I scrubbed and kept the skins on)
  • Tablespoon dry herbs of your choice
  • Heaped teaspoon of bouillon
  • Teaspoon sea salt flakes
  • Glug of olive oil

Directions

  1. In an oven proof dish, slowly soften the onion in the oil
  2. Add the garlic and stir through
  3. Add the Aubergine and turn over as they start to soak up the oil
  4. Add the courgette, stir through, the herbs and the salt
  5. The tomatoes, and then fill the can up with water and pour that in as well
  6. Add the potatoes and lentils and stir through (if you can….I couldn’t’)
  7. Use your judgement and add more water (only a drop) to cover the lentils
  8. Bring to simmer and then cover and place in the oven,
  9. Check at 30 mins and stir over, top up with water if needed (again only a drop)
  10. Check at the 1hr and the do the….should be cooked at this point, but repeat the last step, I like the extra 30 mins as I feel something magical happens to the aubergine as it softens, sweetens and adds to the pot of warming magic