The Best Ratatouille

Vegan | Nut-free | Gluten-free | Dinner

Easy / Medium

1 hour

Serves 4

Ratatouille is a showstopper, with its bright colors and amazing fresh flavor. The French usually cook this dish in the summertime as the vegetables are in season, everybody knows that the french love fresh seasonal foods. This recipe is super easy and can be prepped in advance. We recommend giving it the English finesse by adding home-made garlic bread to soak up those juices at the end.

Ingredients

2 Bell peppers 2 White onions 500ml Passata 4 Sprigs of Thyme 1 Small bunch of Basil 1 Courgette 1 Aubergine 2 Tomato 4 cloves of garlic 100ml water

Method

  1. Preheat the oven to 200 degrees (If you are prepping this in advance, skip this step). Start by taking the onions, peppers, and garlic and finely slicing them.
  2. Next, put a saucepan on medium-high heat, and once hot add the onions. When they start caramelizing add the peppers and garlic, then cook for a further 8 minutes.
  3. Add the passata, basil, and thyme and 100ml of water and leave to simmer for 10 minutes. Don’t forget to season to taste.
  4. After you let the tomato sauce simmer, turn off the heat and place it on the side to cool-down. Next, finely slice to at least 0.5cm thick the aubergine, courgette, and tomato. Make sure they are evenly cut or they will cook unevenly. If you find this hard you can always use a mandolin.
  5. In an oven dish, pour the tomato sauce and then start layering the vegetables on top. Start with aubergine then the Tomato and then the courgette. Do this until the oven dish is completely covered.
  6. Drizzle some olive oil on top and if you like to put some cheese on top. Place in the oven for 30 minutes or until the top is crispy. If you made garlic bread, I recommend putting the garlic bread into the oven when you have about 10 mins to go.

Ingredients

2 Bell peppers 2 White onions 500ml Passata 4 Sprigs of Thyme 1 Small bunch of Basil 1 Courgette 1 Aubergine 2 Tomato 4 cloves of garlic 100ml water

Method
    1. Preheat the oven to 200 degrees (If you are prepping this in advance, skip this step). Start by taking the onions, peppers, and garlic and finely slicing them.
    2. Next, put a saucepan on medium-high heat, and once hot add the onions. When they start caramelizing add the peppers and garlic, then cook for a further 8 minutes.
    3. Add the passata, basil, and thyme and 100ml of water and leave to simmer for 10 minutes. Don’t forget to season to taste.
    4. After you let the tomato sauce simmer, turn off the heat and place it on the side to cool-down. Next, finely slice to at least 0.5cm thick the aubergine, courgette, and tomato. Make sure they are evenly cut or they will cook unevenly. If you find this hard you can always use a mandolin.
    5. In an oven dish, pour the tomato sauce and then start layering the vegetables on top. Start with aubergine then the Tomato and then the courgette. Do this until the oven dish is completely covered.
    6. Drizzle some olive oil on top and if you like to put some cheese on top. Place in the oven for 30 minutes or until the top is crispy. If you made garlic bread, I recommend putting the garlic bread into the oven when you have about 10 mins to go.

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