Ratatouille
In this easy ratatouille recipe aubergines, peppers and courgettes are oven-roasted before being added to a slow-cooked tomato sauce. This delicious ratatouille is suitable for vegans.
Equipment
- Knife
Ingredients
- 1 tablespoon olive oil
- 2 aubergine (eggplant) sliced into rounds
- 2 courgette (zucchini) sliced into rounds
- 2 red peppers (capsicum) sliced into long strips
- Sea salt
For the sauce
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic crushed
- 6 tomatoes diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato puree
- 1 teaspoon sea salt and pepper
- 1 tablespoon chopped fresh parsley or basil or thyme, finely chopped
Instructions
For the roasted vegetables
- Preheat the oven to 180°C. Grease three baking trays.
- Place the sliced aubergine on one tray, the courgette on another and the red peppers on a third tray.
- Drizzle over a little olive oil and sea salt.
- Roast in the oven for 20 minutes then turn over and roast for another 10 minutes or until done.
- When cooked remove from the tray, place in a bowl and set aside.
For the tomato sauce
- While the vegetables are roasting heat 1 tablespoon olive oil in a large saucepan.
- Add the chopped onion, stir, reduce the heat to low and cover with a lid. Sweat for 15-20 minutes until soft, stirring occasionally.
- When the onion is soft add three cloves of crushed garlic and stir.
- Cook for a further minute then add the six diced tomatoes along with a tablespoon of balsamic vinegar, a tablespoon of tomato puree and a teaspoon of sea salt.
- Bring to the boil, then cover and reduce the heat. Cook for at least 30 minutes with the lid on, stirring occasionally.
- When done, taste and season to taste with extra salt if needed and freshly ground black pepper.
- Stir though a tablespoon of chopped fresh herbs - parsley, basil or thyme are good.
- Add the roasted vegetables and gently mix into the sauce
- Serve warm or at room temperature with a side salad and crusty bread.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 207kcalCarbohydrates: 32gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 28mgPotassium: 1410mgFiber: 12gSugar: 20gVitamin A: 3753IUVitamin C: 128mgCalcium: 69mgIron: 2mg
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