Ratatouille

Ratatouille

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(48 ratings)

By

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Cooking time

Ready in around 50 minutes

Skill level

Easy

Servings

Serves 4

Enjoy this superhealthy classic French vegetarian dish - counts as 4 of 5-a-day

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 2 large aubergines
  • 4 small courgettes
  • 2 red or yellow peppers
  • 4 large ripe tomatoes
  • 5 tbsp olive oil
  • supermarket pack or small bunch basil
  • 1 medium onion, peeled and thinly sliced
  • 3 garlic cloves, peeled and crushed
  • 1 tbsp red wine vinegar
  • 1 tsp sugar (any kind)

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Method

  1. Cut the aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
  2. Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
  3. Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.
  4. Tear up the basil leaves and set aside. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

Recipe from Good Food magazine, September 2006

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Comments

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DocDavid's picture

I like to use a mixture of peppers including at least one green pepper. Green peppers when cooked have a definite "tang", not exactly bitter but if adds flavour to the dish.

DocDavid's picture

The only possible reason for using sugar is poor quality tomatoes. It's worth getting really good vine tomatoes, the difference in-taste is tremendous. I don't use vinegar either but I might try a splash of a good balsamic vinegar. Main thing is not to have it too liquid, and it tastes better if made the day before. Do not get too hung up about the quantities. I often add chick peas, and a chopped fresh chilli, and sometimes black olives. I might try adding a couple of anchovies. My ratatouille is probably not authentic but everybody seems to like it. I stopped sweating the aubergine and courgettes years ago, doesn't seem to make a difference.

Casand's picture
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I grew up in the south of France, in Provence actually where the Ratatouille comes from. I have had many 'ratatouilles provencales' in my life. My English boyfriend tried this recipe recently. The vegetables are well chosen like in the original recipe, quantities are respected too though I am sorry to say that it was one of the worst ratatouille I ever had with that awful sugary taste. There is NO SUGAR in the Ratatouille recipe but SALT, PEPPER and THYME or HERBES DE PROVENCE. The provencale cuisine does not use sugar in general, except for deserts. If you replace the sugar (and vinegar) by a tea spoon of salt, some ground pepper and thyme, it will make a great difference in the taste and it will be closer to the authentic Ratatouille.

Isobelcatperson's picture

I found there was not enough sauce to make this palatable without adding some tomato paste and Harissa or some such. Also turning it into a baking dish, covering and baking till the veg were cooked was better than trying to cook the veg sufficiently in a pan without burning the bottom. Baking took about an hour in a moderate oven.

nevdunn's picture

fantastic tasty dish. As much garlic as you 'require' and chick peas or haricot make all the difference with a little rice or maybe pasta

Boisi1643's picture
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Just made this but used a tin of chopped tomatoes and added a few mushrooms. Really delicious recipe and will be making regularly. Serves more than four in my opinion

alternator's picture

I have been making this for years and have grown to love it very much. I have recently been making it with a couple of splashes of
Pernod or similar. Also, I dry the slices of aubergine in a warm oven to remove nearly all of their moisture.
We would not have this cracking recipe if it had not been for the Moorish occupants of Spain and trade with Provence, who brought so many of the ingredients with them.

alternator's picture

I have been making this for years and have grown to love it very much. I have recently been making it with a couple of splashes of
Pernod or similar. Also, I dry the slices of aubergine in a warm oven to remove nearly all of their moisture.
We would not have this cracking recipe if it had not been for the Moorish occupants of Spain and trade with Provence, who brought so many of the ingredients with them.

mchugi's picture
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Made this, loved it, will definetly be making it again.

erik99's picture

Serves four? They would need to be very hungry! This filled my very largest pan to the brim. Like others, I see no point in taking the seeds and juice away from the tomatoes, though I did skin them. But I did not see the point of skinning the peppers. Added a stock cube and extra spices - does this make me a philistine?

brocon's picture
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This was a very nice dish, I made it according to recipe, only change I made was to add balsamic vinegar as I didn't have red wine vinegar, it tasted good and I felt healthy eating all those vegetables. Will make again.

roxy_bronti's picture
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lovely dish, served it with a little rice. we also added a few chilli flakes which added a lovely kick.

dereknorman's picture

Changed the basil for thyme, otherwise kept to recipe. Really excellent firm veg, and very tasty.

misspk's picture
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Tasty, but takes a long time to prepare/make and is quite dry. I agree with others that it needs more sauce, we ate with pasta.

asmitham's picture
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The best ratatouille ever.

mmmsay's picture
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Served this alongside some morrocan style cous cous and it made a nice vegetarian lunch. Slight downside is that it takes much longer than stated to cook. Frying all the vegetables one at a time is pretty time consuming, but it tastes nice in the end.

joelle23's picture
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Did this tonight. Very tasty. Used balsamic vinegar instead because I didn't have red wine vinegar. Cooked the courgettes and the aubergine in the same pan, combining the 1st 2 steps. Didn't bother peeling or deseeding the tomatoes - just roughly chopped them. The veg was cooked just right and the mixture had nice flavours, with juicy tomatoes and crunchy veg. I used both red and normal onion, fried the red onion first (due to lack of pan space) and added the garlic, sugar, vinager and tomatoes to that mixture before tipping that pan into my veg pan. Then I did the regular onion while the mixture was heating through. The result was that there was a mixture of flavours of onions - the red onion slightly sweeter because it had had the sugar added to it, and the regular onion slightly crunchier. Over all very tasty, very simple, very easy and very healthy. Definitely recommend as a quick, easy and healthy cheap eat.

milosh's picture

Having tried this recipe, following each instruction to the letter, I can honestly say this recipe needs a LOT of work, the Aubergines were inedible, far too "crunchy" and the only redeeming feature was a mildly palatable aftertaste. Nothing like the delicious ratatouille I've had at restaurants, personal taste I suppose, far too dry and also expensive for an every day dish, not practical at all, the difficulty rating obviously does not factor in the amount of chopping, peeling, etc that goes into this dish.

readster17's picture
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Added a glass of red wine and topped with chunks of goats cheese at the end. Delicious!

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