Ratatouille

Ratatouille

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

jburton's picture
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Oh and I did'nt have any aubergines in but did have home-grown carrots so used those instead. All the veg i used in this was home-grown, even the basil, except for the tomatoes. I didn't bother with skinning them just quartered them and bunged them in.

jburton's picture
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Ive never had or made ratatouille before. I've just finished making this and It tastes and looks lovely, such vibrant colours. I will serve it with sausages, cooked in the oven (to keep with being healthy) and new potatoes.

bollynix's picture

Good recipe but for the amounts given a very large pan is needed and a gas hob!

I grilled the peppers to skin them as skinning raw peppers is beyond me...

bolly

denice's picture
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how many calories would one serving have?

tuptim's picture
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Made this today and loved it. Added more garlic and cooked it for 30 minutes more. Perfect.

dalecote's picture
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I am on holiday in Portugal, on a whim I purchased an Aubergine, Courgette, and garlic. I looked at the recipe and I already had the other ingredients. It was delicious with Poached Chicken and Dauphinoise Potatoes,, as well as a glass of wine from Cliff Richard's vineyard!

indichick's picture

Recently moved to India where I can find a surplus of beautiful veg but am pretty limited on the meat front ie we've eaten chicken every day since being here so this was a fab alternative to a chickeny meal and cost about 90p to make the entire thing!
Added some cheese on top and served with bread YUM!

jjlawlor's picture
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Also added tinned tomatoes but it was delicious, much nicer than the over-cooked recipes from way-back-when

skudrelita's picture
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I made this for my friends and they loved it.
But I added soy sauce too :)

purplecoyote's picture

Fab recipe, I've made it twice so far and it's gone down a treat among committed meat eaters! Aubergines and courgettes are firmly on the vegetable shopping list from now on :)

xandersgrampa's picture
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The recipe and the method were very good. I couldn't get a hold of aubergines however, so I put in some mushrooms and it was delicious.

velvetbird's picture

Wow, nice to see a ratatouille that doesn't involve a ton of tomatoes! I do like to add tinned tomatoes sometimes but this was lovely and let all the veg flavours shine through - I thought they were really well balanced. I admit I ommit the sugar and vinegar and just added a splash of red wine because that's what I had to hand. I'm one of those weirdos who likes this as a main course with a dollop of low fat soft cheese but I've also made it as buffet-style party food and served it chilled with cous cous, sliced meats, cheese, bread etc. It's just as nice the next day - if not better :)

tiggerkid's picture
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Easy enough to cook although, admittedly, a little lengthy considering it's only vegetables. Like a few others here, I would agree that you might need to improvise here a bit and add few extra bits and pieces because if you follow this recipe exactly as it's written, it will taste nice but feel as if something is missing. All in all, nice and healthy on its own if you are a vegetarian or as a side dish for others.

stolenpie's picture
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Served it with sausages for the meat eaters and some garlic bread

lemon_farmer's picture

Good recipe... but who in their right minds bothers to peel a blooming pepper?

alanya's picture
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I used tomato puree and cooked it with a moroccon twist - I didn't have any red wine vinegar so used white distilled a substitute. Added some chilli flakes to give it a bit of a kick. I quite liked the dish alongside some cous cous.

tamaragilder's picture
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Made a batch and ate it through the week - great for when you are on adiet!

amanda006's picture
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Fantastic! It was really refreshing to find a recipe for ratatouille that wasn't drenched in tomato! I also used the tip about using red wine rather than the vinegar and sugar. I will make again

nat_25's picture
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very nice!! you just need to be very careful not to overcook the veggies - they have to keep their shape.

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