Ratatouille
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Ratatouille

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in around 50 minutes

Vegetarian Freezable

Vegetarian, Super healthy

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.
Try

Make it your own

Give the dish a Moroccan twist by frying the onions with 2 tsp harissa paste and stirring in 400g can chickpeas, drained. For a more intense Mediterranean flavour, add 1 tbsp capers, a handful of pitted black olives and a few chopped anchovies. Make it your own Spoon into a gratin dish, sprinkle with crumbs from 2 slices bread and a handful grated parmesan. Drizzle with olive oil and grill until golden. Make it your own Add a deseeded and finely chopped chilli with the garlic for an extra kick.

Recipe from Good Food magazine, September 2006.

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Latest comments and suggestions

Results 41-60

  • Binder photo indichick

    22 March 2011

    indichick commented on this recipe

    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!

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  • Binder photo Hoskins

    13 April 2011

    Hoskins rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Ruby

    15 April 2011

    Ruby rated and commented on this recipe

    5 stars

    Made this today and loved it. Added more garlic and cooked it for 30 minutes more. Perfect.

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  • Binder photo Sunny

    06 May 2011

    Sunny rated this recipe

    4 stars

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  • Binder photo James

    24 May 2011

    James rated this recipe

    5 stars

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  • Binder photo denice

    20 June 2011

    denice commented on this recipe

    how many calories would one serving have?

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  • Binder photo denice

    22 June 2011

    denice rated this recipe

    5 stars

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  • Binder photo bollynix

    22 June 2011

    bollynix commented on this recipe

    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

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  • Binder photo JOOLES

    21 July 2011

    JOOLES rated and commented on this recipe

    5 stars

    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.

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  • Binder photo JOOLES

    21 July 2011

    JOOLES commented on this recipe

    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.

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  • Binder photo Sarraceniac

    22 July 2011

    Sarraceniac rated this recipe

    5 stars

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  • Binder photo Readster

    12 October 2011

    Readster rated and commented on this recipe

    5 stars

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

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  • Binder photo Milosh

    18 October 2011

    Milosh commented on this recipe

    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.

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  • Binder photo Joelle23

    10 January 2012

    Joelle23 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo mmmsay

    11 January 2012

    mmmsay rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Gamundia Starmix

    19 January 2012

    Gamundia Starmix rated and commented on this recipe

    5 stars

    The best ratatouille ever.

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  • Binder photo Pen

    26 March 2012

    Pen rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Derek

    26 April 2012

    Derek commented on this recipe

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

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  • Binder photo Roxy

    07 July 2012

    Roxy rated and commented on this recipe

    4 stars

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

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  • Binder photo brocon

    25 October 2012

    brocon rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in around 50 minutes

Vegetarian Freezable

Vegetarian, Super healthy

Versatile and superhealthy

Ingredients

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