Simple Ratatouille is a classic French vegan stew that is great as a side dish or can be served with pasta as a main course.
Course Main, Side Dish
Cuisine French
Prep Time 12 minutesminutes
Cook Time 35 minutesminutes
Servings 6
Author Camilla Hawkins
Equipment
1 Wooden chopping board
1 large pan
1 long wooden spoon
1 Measuring jug
Ingredients
3tbspextra virgin olive oil
1large onionchopped
3large garlic clovescrushed
1medium red bell pepperdeseeded and diced
1medium green bell pepperdeseeded and diced
1medium yellow or orange bell pepperdeseeded and diced
1large auberginediced
2medium courgettessliced into half-moon shapes
400g/ 14 oz can Italian chopped tomatoes
2heaped tbsp Italian tomato puree
1tspHerbes de Provence/Italian mixed herbs
120ml/ 4 fl oz water
Sea salt and freshly ground pepper
Garnish
Parmesan cheese shavingsoptional
Fresh basil leavesoptional
Instructions
Heat 2 tbsp of olive oil in a large pan on a low to medium heat and soften the onion and garlic for about 7-10 mins under a lid stirring occasionally.
Add another tbsp of olive oil, the chopped peppers, aubergine (eggplant) and courgette (zucchini) and fry stirring continuously for about 10 minutes (longer for a more caramelised flavour).
Add the tinned chopped tomatoes, tomato puree, mixed herbs, seasoning and water.
Cover and simmer for about 15 minutes, stirring occasionally (until vegetables are cooked through).
Serve ratatouille garnished with Parmesan cheese shavings and basil leaves (optional) as a side dish or on a bed of spaghetti/pasta.
Video
Notes
This dish improves with age and tastes even better a day or two later.
When adding the water I pour it into the empty chopped tomatoes can to rinse out the remaining juice.