I think pretty much everyone knows what Ratatouille is, whether you’re French or not (I’m talking the Provencal dish here, not the film!). But do you know how to make a good one? Or the tweaks you can make to it to vary the dish? Or the different ways to eat it? Thought not, so read on….
Ratatouille is one of those great dishes that ticks pretty much every box – it’s easy, it’s cheap and it’s healthy, which is probably why it’s such a popular recipe, and not just in France.
Ratatouille is great as an accompaniment for any kind of grilled meat or fish, but it shouldn’t be overlooked as a vegetarian option, served with rice, pasta, potatoes or grains such as quinoa, ebly, bulgur etc. There are a lot of other ways to eat your ratatouille too, such as in a gratin, an omelette, a quiche or even spread on a pizza. So we tend to make a big batch and then freeze it.
As you can eat Ratatouille hot or cold, this recipe goes down very well at this time of year (assuming the weather is semi-decent), as it’s the perfect accompaniment for your BBQ, and it’s a great cold dish to take on your picnics too.
- Courgettes - 2
- Aubergines - 1
- Peppers - 1 red
- Peppers - 1 yellow
- Onions - 2
- Garlic - 3 cloves (crushed)
- Chopped tomatoes - 400g
- Passata - 500ml
- Tomato purée - 50g
- Herbes de Provence - 1 tsp (heaped)
- Olive oil - 3 tbsp
- Brown the onions first, then add the aubergines, courgettes, peppers and garlic to the frying pan, and cook on a high heat for about 10 mn
- Add the crushed garlic, chopped tomatoes, passata, tomato purée and herbes de Provence
- Pour in 400ml of water
- Cook on a medium heat for 20 mn with the lid on
Put a frying pan on a high heat. Get all your ingredients ready.
Slice the onions first and put them in the frying pan with the olive oil. While they're browning cut the aubergines into 2cm wide pieces and add them to the frying pan, stirring well. Repeat the process for the courgettes and the peppers. All this should take you about 10 minutes.
Then crush the garlic cloves and add them to the frying pan. Add the chopped tomatoes, the passata, the tomato purée and the herbes de Provence. Fill up the tin of chopped tomatoes (400ml) with water and pour it into the frying pan.
Stir well, put a lid on the pan, turn the heat down to medium and cook for 20 minutes stirring once or twice.
- If you are not in too much of a hurry you can cook it more slowly, on a low heat, for about 45 minutes so the tomato sauce is deeper. We will post this recipe with a slow cooker version later on.
- You can replace the water with vegetable stock for a richer taste if you prefer.
- I like to add fresh chilies or chili powder to my ratatouille so it's got more of a kick to it, but with children this doesn't always go down well. But it's up to you and what you prefer.
- As with most dishes that are cooked in a sauce, Ratatouille will taste better reheated the day after.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've made it. Bon appétit!
I am linking this recipe up to Tasty Tuesdays with Vicki over at Honest Mum. Click on the image below to see some other mouth-watering blog posts: