Easy Ratatouille Recipe
Servings 6
Ratatouille is a versatile, traditional, vegan and gluten free French recipe from Nice and Provence. Serve it as a side dish, a pasta sauce, over rice & more!
Ingredients
- 2 medium onions, peeled, halved and sliced in half moons
- 2 cloves garlic
- 1 aubergine, eggplant, halved and sliced in half moons aubergine is also known as eggplant
- 5 small to medium courgettes, cut in half inch rounds courgette is also known as zucchini
- 2 large red peppers, de-seeded and sliced
- 1 large yellow pepper, de-seeded and sliced
- 14 ounce can drained tinned plum tomatoes or you can use 3 cups (700 ml) of passata instead
- 6 to 10 tablespoons olive oil
- 1 teaspoon Herbes de Provence If you cannot get Herbes de Provence you can use ½ teaspoon oregano, ½ teaspoon basil and ¼ teaspoon thyme
- salt and freshly ground pepper
- fresh or dried basil or parsley to garnish
Instructions
- Heat 6 tablespoons of olive oil in a thick bottomed wide pan with a lid (I use a round Le Creuset pan) over medium heat.
- Add the onions and sauté them until they are soft. Sprinkle with a little salt to prevent browning.
- Add the eggplant and cook for a minute or so.
- Add the zucchini, followed by the peppers.
- Grate in the garlic.
- If the vegetables absorb all the oil and you feel you need more, feel free to add it as you go along.
- Cover the pan, turn the heat back and cook gently over very low heat for 30 minutes, stirring occasionally, until the vegetables have all softened a little.
- Add the tomatoes or passata and herbs and season to taste with salt and pepper.
- Stir the tomatoes or passata through the vegetables. Cover the pan and cook over low heat, stirring occasionally, for another 30 to 40 minutes until everything has come together. The vegetables should be soft but not mushy.
- Garnish with basil or parsley.
Notes
Adapted from How to Eat by Nigella Lawson
Links to suggested equipment, including the links below, are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Equipment
- 1 large stove top to oven casserole with a lid This is the one that I use.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.