Baked Potatoes with Ratatouille
Before cooking sprinkling the aubergine with salt will draw out any bitterness. Place in a colander and leave for fifteen to twenty minutes then rinse with cold water and pat dry with kitchen paper.
Ingredients
For the Jacket Potatoes
- 8 large Baking Potatoes
- 50 ml Olive Oil
- Sea Salt
For the Ratatouille
- 3 large Aubergines
- 4 large Courgettes
- 2 Yellow Peppers
- 2 Red Peppers
- 2 large Red Onions peeled
- 2 tins chopped Tomatoes 400 gr tins
- 150 ml quality Olive Oil
- 4 cloves of Garlic peeled and finely chopped
- 1 teaspoon Caster Sugar
- 1 teaspoon dried Oregano
- Small bunch of fresh Basil washed and torn
- Sea salt and freshly ground Black Pepper
Equipment
- 2 Baking trays
- Collander
Instructions
For the Jackets
- Heat your oven to 425 F / 220 C / Gas Mark 7. Rub the potatoes with the oil, place on a baking tray and sprinkle with salt. Place the tray on the top shelf of the oven and bake for twenty minutes.
- Turn the oven down to 375 F / 190 C / Gas Mark 5 and cook for another three quarters of an hour to an hour until the skin is crisp and the inside is soft.
For the Ratatouille
- Cut the aubergines into chunks the size of your thumb tip. Place them into a colander and generously sprinkle with salt. After twenty minutes rinse with cold water and pat dry with kitchen paper.
- Wipe and slice the courgettes and peel the onions before cutting into one-centimetre pieces.
- De-seed the peppers and remove the stalks then cut into one-centimetre pieces.
- Pour the oil into a large casserole dish and add the onion. As the potatoes are cooking roast the onions in the oil until soft and brown on the edges.
- Add the aubergines, stir, and roast for five minutes. Add the peppers and courgettes and return to the over for another ten minutes.
- Add the tomatoes, garlic, sugar and herbs and season generously. Return to the oven and cook for fifteen to twenty minutes. Stir occasionally.
- Remove from the oven and allow to cool slightly. To serve split the potatoes into quarters and spoon in some of the ratatouille. Garnish with a little extra olive oil and basil.
Notes
Tried this recipe?Let us know how it was!