The other day, we were having a movie day when we started watching Ratatouille. Now, as I am sure is abundantly clear, I adore food and French cuisine is one of my favourites. However, I had never had the rustic summer vegetable stew that is ratatouille.
FIlled with the best of summer flavours, such as aubergine, courgettes and sweet peppers, ratatouille is a wonderfully vibrant stew. There are two versions of ratatouille, the far more fiddly sliced and spiralled version which is oven-baked, or the much simpler vegetable stew.
The secret to a tasty ratatouille, is as always, to treat the vegetables with respect. Although it may seem bothersome to fry the aubergine, then the courgettes, and then the onions, et al, this is essential to bring out the best of the flavours at hand.
In my version, I love to add a splash of red wine and let it reduce to really add a new layer of flavours. This is of course instead of red wine vinegar which most recipes seem to include. I also found a lot of recipes call for sugar, which I find completely unnecessary. If the tomatoes are a bit bitter, add an extra bit of salt, and that will completely rectify the matter. Especially as the peppers already add a delightful sweetness. Truth be told, I never add salt to any of my tomato sauces!
Finally, this recipe makes an abundance of ratatouille. If you’re unsure what to do with the left overs, I blitz them in the food processer with a handful of basil to make a wonderfully tasty pasta sauce which I then freeze. Two meals in one! Absolutely perfect.
The Tastiest Ratatouille Recipe
- 2 aubergines, diced into 1.5cm cubes
- 2 courgettes, diced into 1.5cm cubes
- 2 peppers, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 390g tomato passata
- 1/2 cup red wine
- 3 tbsp olive oil
- Salt and pepper
- Fresh thyme
- Fresh basil
- In a large skillet, heat 1 tsp olive oil over medium heat.
- Once hot, add the aubergine and a large pinch of salt. Cook for about 10-15 minutes, or until the aubergine is soft and golden. Remove from the skillet and set aside.
- Add another 1 tbsp olive oil to the skillet, and add the courgettes and a large pinch of salt. cook 10-15 minutes, or until soft and golden. Remove from skillet and set aside.
- Add the final 1 tbsp of olive oil to the skillet, and cook the peppers and onions for 5 minutes, or until just soft.
- Add the wine, and simmer for 5 minutes or until reduced by half.
- Stir through the passata and a large pinch of salt and a sprig of thyme, and reduce heat to low. Simmer for 15-20 minutes or until thickened.
- Stir through the aubergine and courgette and simmer an additional 5 minutes.
- Serve with freshly torn basil and crusty bread.
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Amount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 57mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 2g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.