Ratatouille is a traditional French Provençal stewed vegetable dish, but with the help from Jamie Oliver, I decided to jazz it up a bit with some delicious harissa paste. It adds a whole different dimension of flavour. Ratatouille  goes well with steak, chicken or fish; It can also act as a beautiful pasta sauce. Although the name suggests it, it is not very spicy.

INGREDIENTS

2 baby marrows
1 small aubergine
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
2 red onions, chopped
5 garlic cloves, crushed
3 anchovy fillets
2 heaped tsp harrisa paste
700g passata (tomato puree)
1 tbsp balsamic vinegar
1 tsp of sugar/Xylitol
Olive oil
Sea salt
2 tbsp plain yogurt
Basil leaves

METHOD
Serves 5
Preparation 10 minutes
Cooking time 30 minutes

Place a griddle pan on high heat.

Halve the baby marrows lengthways and slice the aubergine into 1cm thick slices. Once the griddle pan is piping hot, char the veggies on both sides.

While the veggies are charring, roughly chop the peppers and red onions. Place a casserole dish on high heat, add the anchovy fillets and some of their oil plus 1 tbsp of olive oil. Then add the chopped peppers, onions, crushed garlic and the harissa paste. Fry for 7 minutes.

Once the veggies are charred, roughly chop them, then add them to the casserole dish, along with the passata, sugar and balsamic vinegar.

Turn the heat right down and cook for 25 minutes, stirring occasionally.

Once the sauce has reduced, top with yogurt and fresh basil leaves.