Ratatouille With Smoked Chicken And Salsa Verde


  • 2 aubergines, cut into 1cm slices  
  • 5 tbsp olive oil
  • 2 red onions, finely sliced widthways
  • 4 garlic cloves, sliced
  • 2 red peppers, or 1 red and 1 yellow, sliced
  • 1 fennel bulb, sliced
  • 3 large courgettes, cut into 1cm rounds
  • 4 large ripe tomatoes or 1 x 400g tin tomatoes
  • 1 Smoked chicken (shredded)

Salsa Verde (optional)

  • A small handful each of basil, flat‐leaf parsley, coriander and mint, tough stalks removed  
  • 1 garlic clove, crushed
  • 1 tsp capers
  • 4–5 tbsp olive oil
  • Zest and juice of ½ lemon


  1. Preheat the grill to high.
  2. Place the aubergine on a baking tray and brush with 1 tablespoon of oil.
  3. Grill for 10–12 minutes, till golden brown. Turn the slices over, brush with another tablespoon of oil and grill for 5–8 minutes, until golden.
  4. In a large frying pan, heat the remaining oil over a medium heat.
  5. Add the onions and cook for 5 minutes, until they begin to soften and turn golden.
  6. Add the garlic and cook for a few minutes, then add the peppers, fennel and courgettes, and cook for 5–8 minutes until they begin to soften.
  7. Use a knife to score a cross into the base of each tomato.
  8. Put them in a bowl, cover with boiling water and leave for a minute.
  9. Remove with a slotted spoon and peel the skin.
  10. Cut the tomatoes in half and remove the seeds with a spoon.
  11. Roughly chop the tomatoes and add to the pan, along with the aubergine and herbs.
  12. Lower the heat, cover the pan with a tight lid and simmer gently for 20 minutes or so, until the vegetables are cooked through.
  13. To make the salsa Verde, use a pestle and mortar to grind the herbs and garlic to a paste, adding a little salt to help the process. (Or blitz in a food processor.)
  14. Crush in the capers.
  15. Stir in the oil, lemon zest and juice, adding more oil or juice if necessary, to create a flavour and texture.

Ka hiahia pea koe ki

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