Ratatouille Recipe

Ratatouille is a French vegetable stew originating from Provence that’s colourful and packed with Mediterranean flavours. Here’s our favourite Ratatouille Recipe – perfect for a lazy Sunday lunch or a dinner with friends.

Serves 4 (serve hot or cold with fish or lamb chops)

Ingredients for Ratatouille Recipe

2 tablespoons extra-virgin olive oil
2 large white onions, roughly chopped
3 cloves garlic, finely chopped
2 medium-sized eggplant (aubergine), cut lengthways and chopped into 3cm cubes
3 yellow capsicum (poivron jaune), cut into strips
4 medium-sized zucchini or baby marrow (courgettes), roughly peeled (tiger stripes) and then sliced
5 vine-ripened large tomatoes, seeded
2 tablespoons shredded basil
Salt and pepper to taste

Method

1. Heat oil in a non-stick saucepan over medium heat
2. Add chopped onion and garlic and cook until golden and soft
3. Remove from the pan and set aside
4. Add another drizzle of oil
5. Next add the yellow capsicum, the eggplant and the zucchini and cook until slightly softened but not cooked through
6. Finally add the tomatoes, return the onion and garlic to the saucepan and cover
7. Cook on low heat for a further 30′
8. Taste for flavour and texture, add salt or pepper as desired
9. Sprinkle shredded basil on top before serving