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