Ratatouille

A rich tomato sauce with soft aubergine, courgette, and peppers, slow-cooked with fresh basil and garlic.

Vegetarian Vegan Healthy Vegetables French Cuisine

Estimated Nutrition

Calories

223

kcal / serving

892 kcal total

Carbs

17.5g

per serving

70 g total

Fat

12g

per serving

48 g total

Protein

5.5g

per serving

22 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Sugar

NutsSeeds

clove

Garlic

crushed

to taste

Salt

to taste

Black Pepper

freshly ground

bunch

Basil

small bunch, roughly torn

OilsFats

Olive Oil

roughly 4 tablespoons

Vegetables

piece

Aubergine

cut into quarters lengthways, then into 2.5cm slices

piece

Courgette

small, cut into 2.5cm slices

piece

Red Pepper

de-seeded and cut into bite-sized pieces

piece

Tomato

large, peeled, seeded and roughly chopped

piece

Onion

chopped

Method

Slice aubergines and courgettes into 2.5cm pieces and chop peppers into bite-sized chunks.

Score tomatoes, soak in boiling water for one minute, peel, de-seed, and chop the flesh.

Sauté onions in olive oil in a casserole dish for 10 minutes until golden.

Add aubergines and courgettes to the pan and cook for 3 minutes over increased heat.

Stir in peppers, garlic, sugar, seasoning, and half the basil.

Cover and simmer over very gentle heat for 20 minutes.

Add tomatoes and cook for another 10 minutes.

Garnish with the remaining basil and serve.