1 hr 15
Blend some of the ratatouille until you have the desired consistency.
Let your baby pick at pieces of aubergine and courgette.
2 large red peppers, halved and deseeded
6 tbsp olive oil
2 large mild onions, peeled and thinly sliced
Sea salt and freshly ground black pepper
1–2 garlic cloves, crushed
2 tsp fresh thyme leaves or 1 tsp dried thyme
1 tsp fresh oregano leaves or 1⁄2 tsp dried oregano
2 medium aubergines, cut into 2.5cm cubes
4 small to medium courgettes, cut into 1cm thick slices
4 medium tomatoes, blanched, peeled, deseeded, and chopped
1½ tbsp snipped flat-leaf parsley
A few basil leaves, torn, to garnish
Ratatouille is a classic vegetable stew which you can serve on its own or as a side dish and the vegetables are easily pureed for your baby
Preheat the oven to 240°C/Gas 9.
Place the peppers, cut sides down, on a layer of foil on a baking tray. Roast for 10 minutes, or until the skin chars and loosens. Lift out carefully, wrap in cling film, and leave to cool.
When cool enough to handle, peel and cut the peppers into strips lengthways. Reserve.
In a pan, heat 3 tablespoons of the oil. Fry the onions over a medium heat, turning, for 5 minutes. Season, add the garlic, thyme, and oregano, and fry for 8–10 minutes, until the onions are soft and golden, then remove.
Add 1 tablespoon of the oil to the pan and fry the aubergines over a medium heat, turning, for 8–10 minutes, until soft and golden. Drain on kitchen paper.
Heat 1 tablespoon of the oil in another pan, fry the courgettes over a medium heat, turning frequently, for 5-8 minutes, until softened. Spread on a plate lined with kitchen paper.
Wipe the first pan. Heat the remaining oil and add the onions and tomatoes. Stir, then add the peppers, aubergines, and courgettes. Season lightly and stir in the parsley. Moisten with 100ml water. Cover and cook over a low heat for 15-20 minutes. Adjust the season, scatter over the basil, and serve hot or warm.
This recipe is from Mediterranean Cookbook Editor-in-Chief Marie-Pierre Moine (DK, £20) dk.com