- 1 tbsp oil
- 2 red onion, chopped into 2cm dice
- 2 garlic clove, crushed
- 2 red pepper, cut into 2cm dice
- 3 courgette, cut into 2cm dice
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 aubergine, cut into 2cm dice
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 400g can chopped tomato
- 3 potato, thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- ¼ nutmeg, grated
- 150ml double cream
- small bunch basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 85g Gruyère (or vegetarian alternative), grated
- salad, to serve (optional)
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Heat the oil in a shallow flameproof casserole dish or pan. Add the onions and cook for 2 mins, then tip in the garlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding a splash of water if the dish looks dry), until the vegetables are soft.
Stir in the tomatoes and 4 tbsp water. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4.
Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay the potato slices on top of the ratatouille, creating a spiral pattern, then pour over any remaining cream. Place in the oven, uncovered, for 40 mins.
Remove from the oven and increase heat to 200C/180C fan/gas 6. Scatter over the cheese and bake for a further 20 mins until golden and bubbling. Serve with salad, if you like.