Ratatouille
- Good Food team
Published: May 21, 2019 at 8:56 PM
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Serves 4
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4 out of 5.152 ratingsRate
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Enjoy this super-healthy traditional ratatouille recipe for lunch or dinner, safe in the knowledge that it counts as four of your five-a-day
Freezable
Dairy-free
Egg-free
Gluten-free
Healthy
High-fibre
Low calorie
Nut-free
Vegetarian
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Lemon & coriander couscous
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Ingredients
Nutrition
Units:
MetricUS
-
2 large aubergines
-
4 small courgettes
-
2 red or yellow peppers
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4 large ripe tomatoes
-
5 tbsp olive oil
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supermarket pack or small bunch basil
-
1 medium onion
peeled and thinly sliced
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3 garlic cloves
peeled and crushed
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1 tbsp red wine vinegar
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1 tsp sugar
(any kind)
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Nutrition: per serving
-
kcal252
low
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fat15g
-
saturates2g
-
carbs18g
-
sugars16g
low
-
fibre11g
high
-
protein6g
-
salt0.04g
low
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Method
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step 1
Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
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step 2
Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
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step 3
Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
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step 4
Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
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step 5
Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
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step 6
Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage.
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step 7
Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
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step 8
Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.
Test Kitchen tips for making ratatouille:
- Frying the aubergines, courgettes and peppers separately gives you more control, as they soften at different rates. They’ll finish cooking together in the tomato sauce, so browning them first helps each vegetable keep its own texture.
- The tomato seeds sit in watery gel, which can loosen the sauce. Removing them leaves you with more of the tomato flesh to bring the vegetables together.
- Keep some basil for serving: fresh basil loses flavour with prolonged heat, so the leaves added at the end bring a more pronounced aroma than those cooked into the sauce.
- Spoon into a gratin dish, sprinkle with crumbs from two slices of bread and a handful of grated parmesan. Drizzle with olive oil and grill until golden.
- Add a deseeded and finely chopped chilli with the garlic for an extra kick.
- Give the dish a Moroccan twist by frying the onions with 2 tsp harissa paste and stirring in 400g can drained chickpeas. For a more intense Mediterranean flavour, add 1 tbsp capers, a handful of pitted black olives and a few chopped anchovies.
Recipe from Good Food magazine, September 2006
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A star rating of 4 out of 5.152 ratings
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