Ratatouille
This ratatouille is so simple to make, and packed with vibrant vegetables in a rich, tomatoey sauce, which means it goes with just about anything. There’s something truly special about a classic ratatouille: aubergine, courgette, peppers and tomatoes slowly cook together until they become soft, silky, and full of sunshiney flavour.
It’s a dish that feels both rustic and elegant, simple yet incredibly satisfying. Whether you serve it as a hearty vegetarian main or as a colourful side alongside grilled meats, fish, or crusty bread, ratatouille is one of those timeless recipes that brings warmth and comfort to the table
What goes well with this dish?
This is great on it’s own with a warm French bread, but also goes so well with steak, pork or even plain white fish, served along side saffron rice or chips.
This ratatouille goes well with so many dishes — try it alongside grilled chicken, fish, sausages, pork chops or even a simple piece of crusty bread. It’s also lovely with rice, couscous, pasta or a green salad, making it a versatile side or a hearty vegetarian main.
Ratatouille
Ingredients
- 1 courgette
- 1 aubergine
- 2 tbsp olive oil
- 2 mixed peppers, sliced (or handful of frozen mixed peppers
- 2 onions, halved and sliced
- 1 tsp harissa
- ½ tsp garlic paste
- 500 g passata
- 150 g water
- 1 tbsp balsamic vinegar
- ½ tbsp basil
- ½ tbsp oregano
- large pinch of ground pepper
Instructions
- Halve the courgettes lengthways and thickly slice the aubergines. Place in a griddle pan and cook on both sides until they are slightly charred. Remove and set aside.
- In a large pan, add the olive oil, peppers and onions and cook for around 5mins. Then add the harissa and garlic and stir for a few mins.
- Slice the courgettes and cut the aubergines into quarters and add to the pan.
- Stir in the passata, water, vinegar, basil, oregano and season with pepper and simmer for around 10mins and serve when ready.
Top tip:
- This dish is great to make ahead and then reheat when you're ready to serve.