Ratatouille
HB-5359 · Hand-built original · French
A Provençal stew of aubergines, courgettes, red peppers and tomatoes cooked in olive oil with onion, garlic and basil.
FrenchMain course1 hr 30 minServes 4223 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeHigh Fiber
Main ingredient: aubergines
Pairs well with: baguette, green salad, ratatouille, pommes frites
Servings:4quantities adjust to match
Ingredients
- 2 aubergines
- 4 small courgettes
- 2 red peppers
- 4 large tomatoes
- 4 tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- ½ tsp sugar
- salt and freshly ground black pepper
- small bunch basil, roughly torn
Method
- Cut the aubergines and courgettes into chunks, deseed and chop the peppers and roughly chop the tomatoes.
- Heat half the olive oil in a large pan and cook the aubergines for 5 to 6 minutes, until golden in places. Remove and repeat with the courgettes and peppers, adding more oil as needed.
- Cook the onions in the remaining oil for 6 to 8 minutes, until soft. Add the garlic and cook for 1 minute.
- Return all the vegetables to the pan with the tomatoes and sugar. Season with salt and pepper.
- Cover and simmer gently for 35 to 45 minutes, until all the vegetables are tender and the sauce has thickened. Stir occasionally.
- Tear the basil over the top and serve warm or at room temperature.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
223kcalCalories
5.5gProtein
17.5gCarbs
12gFat
10gFibre
16gSugars