READY IN 1 hr
30 mins
Ratatouille Recipe

Ratatouille

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians
Graham

Recipe by  

Ratatouille (pronounced rat-a-too-ee) is a mixture of vegetables that goes well with a light meal like chicken or turkey. It relies upon aubergine (a dark-skinned vegetable shaped a little like a short, fat cucumber!) for its very distinctive flavour.

      Preparation Time: 15 Minutes

      Cooking Time: 1 Hour 15 Minutes

Ingredients for Ratatouille

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
3 tablespoons
olive oil
2 cloves
garlic
2
onions
1
green pepper
1
aubergine (eggplant)
8 oz
courgettes (zucchini)
8 oz
tomatoes
 
salt and pepper
2 medium-sized
potatoes (optional)

 

How to Cook Ratatouille

  1. Slice the onion and peel and crush (mince) the garlic. Heat the olive oil in a flameproof casserole dish and add the onions and garlic. Fry these gently for about ten minutes until the onion softens and becomes translucent. Cut the aubergine (eggplant) into slices about ½" (1cm) thick and then cut each slice into about six pieces. Add these to the casserole and 'fry' for about 5 minutes, turning frequently.
  2. Meanwhile, prepare the remaining ingredients... Cut the pepper in half, remove the stem, core and seeds then cut into pieces about ½" - ¾" (1cm - 2cm) square (don't measure them - that's only a guide!!). Remove the ends of the courgettes then slice them about ¾" (2cm) thick. Peel the tomatoes and slice them about ¼" (0.5cm) thick.
  3. Optionally, you can add potatoes to your ratatouille. Some people can find ratatouille a little acidic and potatoes help to remove this. Just peel them, dice them into cubes of about ½" (1cm), rinse them in water to remove excess starch and add them to your other vegetables
  4. Add all these ingredients to the casserole, season liberally with salt and freshly-ground pepper and stir well. Cover the casserole and place in a preheated moderate oven Mk 4 - 350ºF - 180ºC for one hour, stirring occasionally. Serve hot with main course or cold as a starter.

 
Graham GRAHAM'S HOT TIP:
To add a touch of Mediterranean sunshine, add 10 or 12 stoned black olives to the ratatouille just before serving.
 
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Reviews of Ratatouille

Rating 5 out of 5 - Many cooks will make this recipe again March 28 2015
So many different ways to make ratatouille! Each probably appeals to different people. This is a great recipe! All the right ingredients in the right proportions. My rating is 5 stars, because all the flavors meld so wonderfully. But if this doesn't please your palate, try some different methods. Ratatouille generally includes the same ingredients, and this one is a winner!
(3 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again August 31 2014
Tasty! This recipe is perfect for August; with all fresh veggies and herbs from mine and a friends' garden, the only thing I had to buy was some parmesan cheese to grate over the top (because I like that addition). My husband, who doesn't like eggplant, had a second helping and wants leftovers tonight!
(4 reviews)
 

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