The original of this recipe has fillet steak included in it too but I was in the mood for vegetarian, veg and lots of it. I had a cold and I was definietly craving Vitamin C! I loved the flavurs coming out of this, it's amazing the difference an anchovy and a bit of balsamic can make!
Ratatouille with Saffron Rice (from Jamie's 15 Minute Meals)
1 small aubergine
2 mixed-colour peppers
1 red onion
1 heaped tsp harissa
2 anchovy fillets
2-4 cloves of garlic
1 tbsp balsamic vinegar
½ bunch fresh basil
2 tbsp fat-free natural yoghurt
For the rice
1 mug (300g) 10-minute wholegrain or basmati rice
1 good pinch saffron
Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred. Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally. Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil. Squash in the unpeeled garlic through a garlic crusher and stir regularly
Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board. Add them to the casserole pan along with the passata and vinegar, and boil with the lid on for about 5 mins. Serve with the yoghurt and saffron rice.