This Mediterranean classic is the perfect summer recipe utilising a bounty of vegetables. It's great eaten warm once cooked, but even better eaten the next day when the flavours have had a chance to deepen and get to know each other.
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Step 1.
Cut the aubergine into large-ish bite sized pieces, then the courgette into 1cm coins. Peel, halve and thinly slice the onion, then deseed and cut the peppers into 1cm strips. Peel and thinly slice the garlic cloves, then cut the tomatoes into quarters.
Step 2.
Heat a generous glug of olive oil in a large deep frying pan over a high heat and tip in the aubergine and courgette. Fry for 6-8 mins, tossing regularly until golden and caramelised. Use a slotted spoon to scoop out onto a plate. You can do this in batches if your pan isn’t quite big enough.
Step 3.
Pour another generous glug of olive oil into the pan and add the onion, pepper pieces, garlic and thyme. Add in a big pinch of salt, reduce the heat to medium and cook, stirring regularly for 8-10 mins until the onions have started to colour and soften.
Step 4.
Add the aubergines and courgettes back into the pan along with the quartered tomatoes. Bring to a gentle simmer and cook for 10-12 mins until the tomatoes have begun to soften. Remove from the heat, season with salt and black pepper and the sherry vinegar.
Step 5.
Heat the grill to high. Lightly crush the fennel seeds in a pestle and mortar, then sprinkle on both sides of the mackerel fillets. Put onto a baking sheet, skin side up and drizzle with a little olive oil and season with salt. Put under the grill for 2-3 mins until the skin has crisped and caramelised. No need to flip the fish – the hot grill & tray will have just cooked the fish underneath the crispy skin.
Step 6.
Heat another generous glug of olive oil in a small frying pan over a high heat. Add the basil leaves and cook and stir for a minute until shrivelled and crisped slightly.
Step 7.
Spoon the ratatouille between plates, top each with a mackerel fillet and some of the basil and its fragrant oil.
Serves
4
Aubergine
Courgette
Onion
Red Bell Pepper
Yellow Bell Pepper
Garlic Clove
Fresh Thyme
Vine Tomato
Sherry Vinegar
Cooked Smoked Mackerel Fillet
Fennel Seed
Fresh Basil
Olive Oil
To serve
Crusty Bread
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
Serves
4
Aubergine
Courgette
Onion
Red Bell Pepper
Yellow Bell Pepper
Garlic Clove
Fresh Thyme
Vine Tomato
Sherry Vinegar
Cooked Smoked Mackerel Fillet
Fennel Seed
Fresh Basil
Olive Oil
To serve
Crusty Bread
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut the aubergine into large-ish bite sized pieces, then the courgette into 1cm coins. Peel, halve and thinly slice the onion, then deseed and cut the peppers into 1cm strips. Peel and thinly slice the garlic cloves, then cut the tomatoes into quarters.
Step 2.
Heat a generous glug of olive oil in a large deep frying pan over a high heat and tip in the aubergine and courgette. Fry for 6-8 mins, tossing regularly until golden and caramelised. Use a slotted spoon to scoop out onto a plate. You can do this in batches if your pan isn’t quite big enough.
Step 3.
Pour another generous glug of olive oil into the pan and add the onion, pepper pieces, garlic and thyme. Add in a big pinch of salt, reduce the heat to medium and cook, stirring regularly for 8-10 mins until the onions have started to colour and soften.
Step 4.
Add the aubergines and courgettes back into the pan along with the quartered tomatoes. Bring to a gentle simmer and cook for 10-12 mins until the tomatoes have begun to soften. Remove from the heat, season with salt and black pepper and the sherry vinegar.
Step 5.
Heat the grill to high. Lightly crush the fennel seeds in a pestle and mortar, then sprinkle on both sides of the mackerel fillets. Put onto a baking sheet, skin side up and drizzle with a little olive oil and season with salt. Put under the grill for 2-3 mins until the skin has crisped and caramelised. No need to flip the fish – the hot grill & tray will have just cooked the fish underneath the crispy skin.
Step 6.
Heat another generous glug of olive oil in a small frying pan over a high heat. Add the basil leaves and cook and stir for a minute until shrivelled and crisped slightly.
Step 7.
Spoon the ratatouille between plates, top each with a mackerel fillet and some of the basil and its fragrant oil.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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