Ratatouille (V/GF)

This ratatouille is really versatile and makes a great base for so many meals. It’s super cheap and you can add any left over veg you’ve got in the fridge too. It will keep in the fridge for 4 days in an airtight container. I’ve made it into a pasta bake here by mixing it with par-boiled pasta and baking with grated parmesan and mozzarella. Later in the week I served it with homemade pesto baked salmon and some lemon infused cous cous – so delicious! (recipe coming soon!)


Ingredients (Serves 4-6):
– 1 aubergine
– 1 courgette
– 1 red onion
– 1 red pepper
– 2 garlic cloves
– 1 tin of chopped tomatoes
– 25 ml extra virgin olive oil
– 1 tsp dried oregano
– pinch of chilli flakes (optional)
– 1 tsp sugar
– salt and pepper


  1. Dice the aubergine, courgette and red onion, then slice the peppers and finely chop the garlic.
  2. Tip all the veg  and the garlic into a large saucepan/sauté pan and fry over a medium heat with the olive oil until softened (about 10 minutes). Stir regularly to ensure the veg cooks evenly.
  3. Add the tin of tomatoes, sugar, oregano, chilli (if using), plenty of salt and pepper and 3/4 of the tin full of water. Reduce the heat, cover and leave to simmer gently for 30 minutes.
  4. After 30 minutes, take the lid off and leave to simmer for about 15-20 minutes (stirring occasionally) until it’s rich and thick.
  5. Serve with a drizzle of extra virgin olive oil and fresh basil.




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