This classic ratatouille recipe has been triple tested in our kitchens. Warming and comforting, a veggie packed ratatouille is easy to make with any leftover veggies you’ve got in the fridge.
Ratatouille is a traditional French dish that originated in the coastal city of Nice. The recipe will most commonly include plenty of tomato and garlic – as well as lots of veg!
This ratatouille recipe will take around 50 mins to prepare and cook and serves 8 people. A portion of this delicious vegetable mix works out at only 120 calories per serving. So it’s a low calorie meal option which is great if you’re following a diet like the 5:2.
This dish is ideal for vegetarians too, as it is filling enough to enjoy as a main meal. Leftovers can be stored in an airtight container in the fridge for up to 2-3 days, but make sure to reheat thoroughly before serving. This recipe can be stored in the freezer too – use within 1 month and defrost in the fridge overnight before reheating.
- 4tbsp olive oil
- 2 red onions, cut into wedges
- 4 cloves garlic, finely sliced
- 2 aubergines, roughly chopped
- 3 mixed peppers, roughly chopped
- 3 courgettes, roughly chopped (you could use 1 small marrow instead if you like)
- 2x400g tins chopped tomatoes
- 3tbsp tomato purée
- 1tsp sugar
- 1tsp Italian mixed dried herbs
- 2tbsp balsamic vinegar
Heat the oil in a large frying pan, add the onions, garlic, aubergines and peppers, and fry for 10 mins until soft.
Add the courgettes and fry for 5 mins. Add rest of ingredients, season, bring to a boil, then simmer for 20 mins, until tender.
If you want to go really indulgent with the ratatouille recipe, pop it in an oven dish mixed with a good portion of pasta, top with cheese and pop under the grill for a ratatouille pasta bake. Or if you want to go more dinner party with it, serve with a mix potatoes and veg. We love it with these crispy garlic and rosemary potato slices.