How to Make the Best Ratatouille

Good classic ratatouille can not be rushed. In order to get the full flavours of the gorgeous ratatouille recipe ingredients, it needs to be cooked low and slow; you just can't rush good food.

What is Ratatouille?
Ratatouille is a French Provençal stewed vegetable dish. It originated in Nice and is sometimes referred to as ratatouille niçoise. A truly delicious and colourful dish that's really easy to make and full of beautiful veggies.

Easy to make yes but quick to cook no. Although I have come across a lot of 'quick' ratatouille recipes and having tried one many year's ago I wouldn't recommend them.

Looking back in 2013 I wrote a post, Fridge Clearout Ratatouille but I think I've learnt a lot about cooking since those days. Now my cooking is more about adding flavour and not always being in a rush.

Ratatouille Recipe:
I started off using Jamie Oliver's Classic Ratatouille recipe but I altered his recipe and ended up doing totally my own thing.

Look at all those lovely ingredients. Yes, there's a lot of chopping and stirring but I find that to be very therapeutic. There is no need to peel the aubergine (eggplant), I know some recipes say to peel them but I can't understand why.

These days I don't ever salt and drain the aubergines (eggplants) or the zucchini (courgettes) as they don't seem to ever taste bitter as I remember they used to years ago.

I also didn't add fresh thyme or chopped basil stalks as Jamie does. I prefer to use a mixture of dried basil, oregano and thyme along with salt and pepper.

What is Ratatouille served with?
Ratatouille is a wonderful side dish with just about any main course but you can also serve it over cooked rice or pasta or simply with a hunk of crusty bread.

You can also blend any leftovers and use a  topping for pizza dough when you make your favourite pizza.

It really is worth making more than you need because any leftover ratatouille makes a brilliant tomato sauce for vegetable lasagne. However you choose to serve ratatouille, it's a versatile dish and is a delicious addition to your meal plans.

Top Tip!
Be sure to use good quality tinned tomatoes. I can't stress how much it will be worth it. I always use the brand Cirio and once you try them you'll love them.

Ratatouille ready to cook in a large lidded pan over a low heat:

The finished dish:
Ready to serve.

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main,side,

French

Yield: 4-6

Author: Jan Bennett

Classic Ratatouille Recipe

You will need a large lidded frying pan or casserole that can go on the stovetop.

Prep time: 20 MCook time: 2 hourTotal time: 2 H & 20 M

Ingredients:

• 2 medium-sized red onions
• 3 cloves of garlic
• 1 aubergine (eggplant)
• 2 courgettes (zucchini)
• 2 red peppers
• 1 yellow pepper
• 2 large ripe tomatoes
• olive oil
• 1 x 400 g tin of good quality chopped tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 tablespoon balsamic vinegar
• 2 teaspoons sugar *optional

Instructions:

1. Prepare all your ingredients before you start.
2. Peel and cut the onions into wedges and peel and finely chop the garlic.
3. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks and roughly chop the tomatoes.
4. Heat 2 tablespoons of oil in a large casserole dish or frying pan over a medium heat. 
5. You will need to do this in batches so don't tip all the veg in at once or they won't have room to cook.
6. Add the chopped aubergines, courgettes and peppers and fry for around 5 to 10 minutes, or until golden and softened, but not cooked through.
7. Spoon the cooked veg into a large bowl and set aside.
8. To the pan, add the onion with another drizzle of oil, if needed.
9. Fry for 10 to 15 minutes, or until softened but not coloured. Add the garlic and cook for another 2 minutes or so taking care not to burn it.
10. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes including their juice.
11. Add the herbs and balsamic and a good pinch of sea salt and black pepper.
12. Cover the pan and simmer over a low heat for 1 hour and 15 minutes.
13. Remove the lid and cook over low heat for another 20 to 30 minutes or until the liquid has reduced.
14. Taste and adjust the seasoning, and if you think it needs it, add the sugar.
15. Serve with a hunk of bread or rice.

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