Rustic Ratatouille with Nooch Topping
Serves: 4-6 people
Prep: 20 min, cooking time: 1 hour
Here’s a wholesome, end of season ratatouille recipe making the most of late tomatoes, courgettes and aubergines — finished with our delicious nooch instead of parmesan.
Recipe tip: Ratatouille tastes even better the next day, after the flavours had time to develop, making it perfect recipe for reheating and ideal make ahead meal. This versatile dish can also be served cold as a topping for crostini and sandwiches.
What you’ll need:
3 tbsp olive oil
2 medium onions, sliced
4 cloves garlic, finely chopped
2 medium aubergines, cut into 2 cm cubes
2 courgettes, sliced into half moons
1kg ripe tomatoes, roughly chopped
2 bay leaves
1 tsp dried oregano (or a few sprigs of thyme)
Sea salt & black pepper
1 tbsp tomato purée or 3 tsp balsamic vinegar (optional, for richness)
Small handful fresh basil or parsley, to finish
2–3 tbsp of our Engevita nutritional yeast flakes, or nooch, to sprinkle on top. Or put a bowl of nooch in the centre of the table and everyone can help themselves!
How to do it:
Heat the olive oil in a heavy based pan. Add the onions and garlic, cook gently for 10 minutes until soft and sweet, not browned.
Stir in the aubergine with a little extra oil if needed and a sprinkle of salt. Cook for about 10 minutes, stirring occasionally, until starting to soften.
Add the courgettes and cook for another 5 minutes. Stir in the chopped tomatoes, tomato purée (if using), bay leaves, oregano/thyme, and season well.
Cover and cook on a low heat for 30–40 minutes, stirring now and then, until everything is tender and the tomatoes have broken down into a rich sauce.
Remove the bay leaves and cool for a while. Stir through fresh basil or parsley. Serve warm or at room temperature, scattered generously with nooch for that savoury, cheezy lift.
Serve with crusty garlic bread or the next day on sourdough toast for a quick lunch. Yum.
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