Ratatouille and tapenade wrap

Alex Mackay combines two classic Provencal dishes, ratatouille and tapenade, to make a richly flavourful dish, ideal for picnics
By Alex Mackay
Ratatouille and tapenade wrap
  • Rating:
  • Serves: 4
  • Cook Time: 55 minutes
  • Prep Time: 30 minutes plus cooling
  • Effort: easy

Ingredients

Main

  • 1 onions, diced
  • 2 clove garlic, sliced
  • 50 ml olive oil
  • 2 large plum tomatoes
  • 2 strips orange peel
  • 1 small bunch of fresh thyme
  • 100 ml vegetable oil
  • 1 large red peppers, sliced
  • 1 small aubergines
  • 1 courgettes, sliced
  • 1 small bunch basil
  • 1 dashes of salt
  • 1 dashes of brown sugar
  • 1 dashes of cayenne pepper

For the tapenade

  • 250 g black olives, stones removed
  • 2 tbsp capers, rinsed
  • 2 salted anchovies, rinsed
  • 1 clove garlic, peeled and crushed
  • 1 American cups sprig thyme, leaved picked (optional)
  • 4 tbsp extra virgin olive oil
  • 4 flour tortillas

Method

1. Sweat the onions and garlic in the olive oil in a heavy-based frying pan for 10 minutes until soft but without any colour. 2. Add the tomatoes, dried orange peel and savoury and cook at a simmer. 3. Meanwhile, sauté the other vegetables. Heat 30ml of the vegetable oil in a heavy-based frying pan, add in the red pepper and fry for 5 minutes. 4. Season with salt and freshly ground pepper, then add the fried red pepper to the onion and tomato mixture. 5. Wipe out the heavy-based frying pan used for the red pepper, add in 30ml of vegetable oil, heat through and add in the courgette. Fry for 5 minutes. 6. Season with salt and freshly ground pepper, then add the fried courgette to the onion and tomato mixture. 7. Wipe out the heavy-based frying pan used for the courgette and add in the remaining vegetable oil, heat through and add in the aubergine. Fry for 5 minutes. 8. Season the aubergine with salt and freshly ground pepper, then add the fried aubergine to the onion and tomato mixture. 9. Simmer the ratatouille gently for 30 minutes or so until the vegetables are completely soft but not dissolving. Add the sliced basil, season well with salt, sugar and cayenne pepper. Leave to cool. 10. To make the tapenade, blend together the black olives,capers, anchovies, garlic, thyme and olive oil in a food processor to a smooth paste. 11. Store in airtight jars covered with a thin layer of extra virgin olive oil. 12. To make the wraps, spread the tortillas with tapenade, put a few generous spoonfuls of ratatouille down the centre and wrap the tortilla up over the filling.

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