Ratatouille

Total Time 1

Servings: 4 4–6 servings

Course: Side Dish / Main

Cuisine: French

Ingredients Method Notes

Ingredients

2 courgettes sliced into 1 cm rounds
2 aubergines diced into 2 cm cubes
2 red bell peppers diced
4 large ripe tomatoes diced
1 onion diced
4 cloves garlic minced
4 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tbsp fresh basil torn
Salt and pepper

Method

Heat 1 tbsp olive oil in a large wide pan. Season the aubergine and cook over high heat for 8 minutes until golden. Remove. Repeat with the courgette. Remove.
In the same pan, heat 2 tbsp oil. Sauté the onion and peppers for 8 minutes. Add the garlic and cook 1 minute.
Add the tomatoes, thyme and oregano. Cook for 10 minutes until the tomatoes break down.
Return the aubergine and courgette to the pan. Stir gently to combine.
Season well and simmer over low heat for 20 minutes until all the vegetables are very tender and the flavours are integrated.
Stir in the fresh basil. Serve warm, at room temperature or cold. Ratatouille improves overnight.

Notes

Source: Classic Provençal recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.