Food | Healthy | popular | Main Course | Vegetarian

You'll Love This Classic Ratatouille

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Ever since I watched that adorable movie Ratatouille, I knew I had to try the classic dish that's both healthy and delicious. Ratatouille originates from France and is a scrumptious blend of savory vegetables and herbs that tastes delicious over a bed of rice, or even on its own.

For all the chopping, we used a gorgeous Chestnut Cutting Board from Zwilling that can also be used for serving food on the non-chopping side. To cook this amazing meal, we used a show-stopping Vegetable Cocotte from Staub that can go from the stovetop to the oven in a flash. You'll love this hearty dish for dinnertime!

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Ingredients:

  • 2 red onions
  • 4 cloves of garlic
  • 2 aubergine
  • 3 courgette
  • 3 red or yellow peppers
  • 6 ripe tomatoes
  • ½ a bunch of fresh basil
  • olive oil
  • a few sprigs of fresh thyme
  • 14 ounces canned plum tomatoes
  • 1 tablespoon balsamic vinegar
  • ½ a lemon

Directions:

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Prep your ingredients before you start – peel and cut the onions into chunks, then peel and finely slice the garlic. Trim the aubergine and courgette, deseed the peppers and chop into 1-inch chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.

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Shared Food

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Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked vegetables into a large bowl.

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To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.

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Return the cooked vegetables to the pan and stir in the fresh and canned tomatoes, the balsamic and a good pinch of sea salt and black pepper.

Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.

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Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.


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