Main dishes
Vegetable ragout with courgettes and aubergine
Vegetable ragout is the best way to turn summer vegetables into a filling yet light dinner. Courgettes, aubergine, potatoes, carrots, peppers and tomatoes simmer in their own juices with very little oil until tender but not falling apart. The secret is the order: dense vegetables that need longer go in first, and delicate courgettes and tomatoes only at the end. That way every piece keeps its shape and flavour. The ragout is vegan and great for healthy eating, and if you want something more substantial it works as a side for meat, chicken or fish.
Method
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Cut all the vegetables into roughly 2 cm cubes: potatoes, carrots (smaller, 1 cm), aubergine, courgettes and pepper. Slice the onion into half-moons.
Heat the oil in a heavy-based pan or casserole over medium heat. Fry the onion and carrot for 5 minutes.
Add the potatoes and aubergine, stir and cook for another 5 minutes, stirring.
Pour in 150 ml of hot water, cover and simmer for 10 minutes on low.
Add the pepper and courgettes, about 1 teaspoon of salt, some pepper and the bay leaf. Stir and simmer covered for 10 minutes.
Chop the tomatoes or grate them and discard the skins. Add them with the crushed garlic.
Simmer for another 7-10 minutes until all the vegetables are tender. Stir gently so the courgettes don't break up.
Take off the heat, remove the bay leaf, stir in the chopped dill and leave to stand covered for 10 minutes.
Tips for success
- Don't stir too often, or the vegetables lose their shape.
- If there's a lot of liquid, simmer uncovered for the last 5 minutes.
- It tastes even better the next day once the flavours have mingled.
- For extra flavour, add a pinch of dried herbs or smoked paprika.
Serving and storage
Serve hot or warm on its own with bread, or as a side for chicken, meat or fish. A spoonful of sour cream or yoghurt is nice on top.
Keep in the fridge for up to 3 days. It can be frozen for up to 2 months, though the courgettes soften after thawing.
Variations
- With chicken: brown 400 g of diced chicken breast before the onion and simmer with the vegetables.
- With cabbage: replace the aubergine with 300 g of white cabbage, added with the potatoes.
- With beans: add a can of beans with the tomatoes for extra plant protein.
Calories and macros
Per serving (about 496 g):
Per 100 g: 45 kcal, P 1.1, F 1.7, C 7. An estimate based on average ingredient values. Your daily calories ›
