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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slingersday's picture
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This is pretty much the way i do ratatouille , although i cook it longer and don't add the sugar as it sweetens on it's own the longer i cook it. Personnally i like it mushy and eat it with a big rare steak. Awesome

rojomoke's picture

How do you "Peel the peppers from stalk to bottom"? In my experience the skin doesn't come off!

rojomoke's picture

How do you "Peel the peppers from stalk to bottom"? In my experience the skin doesn't come off!

huxley-radish's picture
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Me and the man liked this, though we both felt it definitely needs to be served with something, not just on its own like I stupidly thought haha!

hannahsizer's picture
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This was easy and delicious. Cooked vege on griddle kept toms in their skins and added a red onion.
Put grated cheese and parmesan on top. Ate it with some pasta cooked in a tomato sauce. A really nice veggie lunch or dinner.

cheryl654's picture
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Not tomatoy enough for me. Have tasted better but the vinegar was a great addition to my usual receipe

poldweia's picture
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This was actually harder than the easy label would have you believe. Easy would have been chucking it all in one pot and stirring. It was nice, and a great way of using up the excess from the allotment, but not something I'd make again if I'd had to buy the ingredients. It was tasty however. And will no doubt be made again at least three times in the next fortnight to get rid of our glut of courgettes and augergines.

ednacloud118's picture
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I made this for 2 children and 2 adults as a side dish. I didn't use the aubergines as my children weren't keen but managed to hide the courgettes in a tin of chopped tomatoes and some puree as well. Again cooked it for longer as suggested by some and added cooked sausage to the leftovers the next day. Not necessarily authentic but at least the kids ate it!

valentinag's picture
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I followed the recipe thoroughly and the result was great - delicious! I will defenitely do it again!

gateway1's picture

This was lovely, I dont like mushy ratatouille so this recipe was perfect, also added mushrooms instead of aubergines and a spoonful of harissa paste witha little white wine. Served it with saute potatoes and a salad. Delicious.

georginaowens's picture
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Fabulous best ratatouille we have ever tasted. Well worth the effort cooking the veg first dont try and skip this step and put them all in at once!!

robyn256's picture
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Oh yes - and I also used thyme instead of basil for a more authentic french taste.

robyn256's picture
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I didn't have red wine vinegar, aubergines or fresh tomatoes so used cider vinegar and tinned toms (omitted the aubergines)
- still absolutely delicious. Will be trying again tonight with all the right ingredients!

cleveland's picture
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Great dish thats really good for you and tastes lovely on its own or with a meal. I took the advice given in previous feedback and added red wine which gave it a nice rich taste and also missed out the sugar, didn't feel it needed it as i used an orange pepper thats quite sweet anyway. I also used a can of tomatoes as thats all i had but it was great and my partner who is a big meat eater even enjoyed it. Will make again

hungryrumbles's picture
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Liked this, but deviated quite a bit from the recipe to make it more to my taste - as other people have done - I used red onion, extra garlic, loads of tomatoes which I didn't skin or de-seed and used thyme instead of basil because I hate basil and think its over-rated. The juice from the tomato seeds kept it just moist enough without having to resort to tinned tomatoes, and I simmered it for longer than the recipe stated to make it more flavoursome. Its even better the next day. I was slightly puzzled byt the long-winded instructions though - 'chop peppers into chunks' and 'skin tomatoes' (for those who could be bothered) would have sufficed! Had it with walnut bread - a good antidote if you've overindulged on meaty meals. I'm slighly dubious about it counting as 4 of your 5-a-day though. Maybe if you ate the whole lot yourself...

samancell's picture
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I tried this recipe with the additional, chilies & ed wine plus 2 tins of chopped tomatoes to keep it moist. I topped it off with breadcrumbs & Parmsan but the cheese scorched slightly under the grill ( need to pay more attention....) and smelt terrible so I scraped it off and it was immediately devoured by 2 hungry magpies on the bird table! So, next time, no cheese, other than that a delicious recipe.

nivek2105's picture
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I had Ratatouille at a motorway service station in the South of France a couple of weeks ago. Believe or not, it was fantastic, and far better than I had ever had in England, where we drown the thing in tomatoes. Let's be clear, the main ingredients are aubergines and courgettes.

Anyway, I spent the next week of a camping holiday trying to recreate what I had eaten at the services, and came up with almost exactly the same as the recipe on here. The only difference is that I think life is too short to skin tomatoes, it's not necessary, and I added mushrooms, which seemed to work even if not authentic. Also, I think it is better with fresh thyme, this is more Provencal than basil which gives an Italian flavour, and I’d go for a little red wine instead of vinegar and sugar.

The end result for me (and at the services) was a lot mushier than the picture shown, but the vegetables still had some bite and tasted delicious.

leonak's picture

i added a red onion too plus loads of extra tomatos and some tinned tomatos because i felt it was too dry. i also cooked it for much longer than the recepe said but it was delicious. i will definately make it again.

f1madxxx's picture
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Very tasty indeed.

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