Fool proof Ratatouille is an absolute winner to keep up your cooking sleeve. It's totally make ahead and a perfect pairing for pretty much anything you want to throw it at the side of. It's really delicious and packed full of vegetables and french provencal flavours.
Even though on paper stewed vegetables do not sound at all exciting, they absolutely are here. This recipe is bright and punchy and if you're looking for something to serve that's a little bit special without any difficulty whatsoeve's then I'm your gal and this recipe is your new bestie.
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*There is a full printable recipe card at the bottom of the post*
What is Ratatouille?
It's a vegetable stew made from French Provencal vegetables. If that doesn't help you much, it didn't me, then apparently it's traditionally made from summer vegetables at the peak of their gorgeousness. Tomatoes, courgettes, aubergine, tomatoes, garlic, peppers, all cooked together so that they eventually become a little jammy and a whole lotta delicious.
Ingredients
- Tomato puree 40 grams (1.4oz) left off picture!!!
- 1 large aubergine (eggplant)
- 2 medium courgettes (zucchini)
- 2 medium peppers
- 1 x 400 grams (14oz) chopped tomatoes
- 2 tbsp balsamic vinegar for acidity and depth - could use red wine vinegar instead
- 1 tsp sugar
- 1 half tsp seas salt (1 tsp table salt)
- 1 tbsp garlic puree or 3 large garlic cloves minced
- 10 grams chopped fresh basil
- 1 medium onion
Method
- Chop your vegetables into 2 cm cubes roughly. I use a vegetable chopper machine. Oh my days it blows my mind how easy it makes the whole chopping game. Who knew?
- Add the onions, salt and aubergine to a large frying pan with a splash of olive oil or similar flavourless oil. The salt helps to draw out the moisture from the aubergine which will evaporate off in the cooking.
- Fry uncovered over a medium heat for 5 minutes, stirring every minute or so.
- Add the chopped courgettes and stir through.
- Cover and fry over a medium heat for another 5 minutes. Stir every now and again to stop any vegetables sticking to the bottom.
- Add the peppers.
- Stir through, cover and cook again for another 5 minutes. Stir once every minute just so it doesn't catch on the bottom.
- Add the tin of tomatoes, tomato puree, garlic, basil, sugar and balsamic vinegar.
- Stir through and cook uncovered at a gentle simmer for 25 minutes. The liquid will have evaporated and the mixture started to become a bit jammy and melded altogether.
- Serve straight away or allow to cool and refrigerate if being a make ahead Sue.
How To Store
I am positive this gets better after 24 hours. The flavours just seem to be more, if you get me?
Cool leftovers in a plastic container or similar in the fridge for up to 5 days. Reheat in the microwave.
It freezes brilliantly too. Freeze in a plastic container for up to 3 months. Defrost in the fridge before reheating in the microwave.
Reheating in a saucepan might mush it up a little more then you would want so microwaving just gets the heat in there without a wooden spoon crashing about in amongst it all.
Serving Suggestions for Simple Ratatouille
This stuff goes with just about any meat, fish or seafood, versatile city. Such as below:
- Slow Cooker Gammon with Brown Sugar
- Roast Gammon
- Slow Cooker Whole Roast Chicken
- Roast Pork Loin
- Slow Cooker Beef Stroganoff
- Slow Cooker Moroccan Lamb
- Slow Cooker Roast Brisket
- Roast Beef Brisket
- It's vegan and gluten free so can stand it's own as a main meal served with pasta and a sprinkling of your favourite hard cheese.
- You could serve it bruschetta stylee on slices of toasted baguette as a snack or appetiser
- You could even top it with a poached or fried egg and serve with fried potatoes for an incredible breakfast.
Pro Tips
- Use a vegetable chopper to cut up all your vegetables. These things are easily available, inexpensive and a gamechanger when it comes to preparing food. So quick and no crying when chopping onions. I can't believe it's taken me so long to get one. Typical.
- Try to not use over ripe vegetables here as they may be a little too mushy. The trick is to keep all the veg intact with a little mush at the edges so you can still have a little bite.
- Add extra seasoning or garlic or basil to up the punchy flavours if you want. These extras are easy to add and you could even add a pinch of chilli flakes in there for some heat.
- This is even better I think made ahead 24 hours and gently reheated.
- Use leftovers for an easy midweek side to brighten up your working week or see above for more great ideas.
More easy sides
- Slow cooker mac & cheese
- Roast potatoes
- Mashed potatoes
- Dauphinoise potatoes
- Slow cooker dauphinoise potatoes
- Braised red cabbage
- Slow cooker red cabbage
- Cauliflower cheese
Fool Proof Ratatouille
Ingredients
- 1 large aubergine egg plant
- 1 large onion
- 2 large peppers
- 2 medium courgettes zucchini
- 400 grams chopped tomatoes tin
- 1 tsp sugar
- 1½ tsp sea salt
- 2 tbsp balsamic vinegar
- 40 grams double concentrate tomato puree
- 1 tbsp garlic puree 3 big cloves
- 10 grams fresh basil chopped finely
- extra sprigs of basil to decorate optional
- 2 tsp olive oil
Instructions
- Chop your vegetables into 2 cm cubes roughly. I use a vegetable chopper machine. Oh my days it blows my mind how easy it makes the whole chopping game. Otherwise chop carefully with a sharp knife.
- Add the onions and aubergine to a large frying pan with a splash of olive oil (2tsp) or similar flavourless oil.
- Fry uncovered over a medium heat for 5 minutes, stirring every minute or so.
- Add the chopped courgettes and stir through.
- Cover and fry over a medium heat for another 5 minutes. Stir every now and again to stop any vegetables sticking to the bottom.
- Add the 2 chopped peppers.
- Stir through, cover and cook again for another 5 minutes. Stir once every minute just so it doesn't catch on the bottom.
- Add the tin of tomatoes, tomato puree, garlic, basil, sugar and balsamic vinegar.
- Stir through and cook uncovered at a gentle simmer for 25 minutes. The liquid will have evaporated and the mixture started to become a bit jammy and melded altogether.
- Serve straight away or allow to cool and refrigerate if making ahead.
Notes
- Use a vegetable chopper to cut up all your vegetables. These things are easily available, inexpensive and a gamechanger when it comes to preparing food. So quick and no crying when chopping onions. I can't believe it's taken me so long to get one. Typical.
- Try to not use over ripe vegetables here as they may be a little too mushy. The trick is to keep all the veg intact with a little mush at the edges so you can still have a little bite.
- Add extra seasoning or garlic or basil to up the punchy flavours if you want. These extras are easy to add and you could even add a pinch of chilli flakes in there for some heat.
- This is even better I think made ahead 24 hours and gently reheated.
- Use leftovers for an easy midweek side to cheer everyone up
Nutrition
All nutritional information is approximate and intended only as a guide.
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