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Ratatouille in blue bowl

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.
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Sauce
Cuisine French
Servings 4 people
Calories 207 kcal

Equipment

  • Chopping board
  • Knife
  • Baking trays x 3
  • Saucepan

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
Keyword easy ratatouille recipe
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