Name: Ratatouille
Prep time: 15 min
Cook time: 31 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 large Aubergine; 4 Courgettes; 2 Yellow Pepper; 4 large Tomato; 5 tbs Olive Oil; Bunch Basil; 1 medium Onion; 3 finely chopped Garlic Clove; 1 tsp Red Wine Vinegar; 1 tsp Sugar

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Ratatouille Recipe — Recipes Zone

Method

4 steps · 25 min

01
Cut the Vegetables
Halve the aubergines lengthwise, then place them cut-side down on your board. Slice them in half lengthwise again, then cut across into 1 1/2cm chunks. Trim the ends from the courgettes, then slice them across into 1 1/2cm rounds. To prepare the peppers, peel them from stalk to bottom, then hold them upright and cut around the stalk. Cut each pepper into 3 pieces, remove any white membrane, and chop into bite-size chunks.
02
Prepare the Tomatoes
Score a small cross on the base of each tomato and place them in a heatproof bowl. Pour boiling water over them and let them sit for just 20 seconds before removing. Discard the hot water, then replace the tomatoes in the bowl and cover with cold water to cool them down. Once cool, peel away the skins. Quarter the tomatoes, use a spoon to scrape out the seeds, then roughly chop the flesh.
03
Brown the Vegetables
Set a sauté pan over medium heat. Once hot, pour in 2 tbsp olive oil. Add the aubergine pieces and brown them for 5 minutes on each side, until they are soft and lightly golden. Remove them from the pan and set aside. Add another 1 tbsp oil to the pan and fry the courgettes for 5 minutes, turning them until they are golden on both sides. Repeat this process with the peppers. Remember not to overcook the vegetables at this stage; they'll have more time to cook through later.
04
Simmer the Ratatouille
Tear the basil leaves and set them aside. Cook the onion in the pan for 5 minutes until softened. Stir in the garlic and fry for another 1 minute, until fragrant. Add the red wine vinegar and sugar, then tip in the chopped tomatoes and half of the basil. Return all the browned vegetables to the pan, season with salt and pepper, and cook for another 5 minutes. Serve the ratatouille garnished with the remaining fresh basil.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	302kcal	15%
Fat	19g	27%
Carbohydrate	32.1g	12%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens0 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Sulphites	May contain
Gluten	Free from
Crustaceans

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Nutrition

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