Description
A classic and easy French Ratatouille recipe featuring a medley of sautéed vegetables simmered in a rich tomato sauce, flavored with herbs and served with fresh basil and crusty bread. Perfect as a hearty vegetarian main or a flavorful side dish.
Ingredients
Vegetables
- 1 Red onion, thinly sliced
- 1 Aubergine, cut into 3 cm pieces
- 2 Courgettes, cut into thick half moons
- 2 Peppers, cut into 3 cm pieces
- 2 Garlic cloves, crushed
Cooking Base
- 2 tbsp Olive oil
- 2 tbsp Tomato puree
- 400 g Tinned tomatoes (cherry tomatoes preferred)
- 1 tsp Dried thyme
- 1 tbsp Red wine vinegar
- 1 tsp Caster sugar
- 30 g Basil (stems and leaves separated, stems chopped)
- Sea salt and freshly ground black pepper, to taste
Instructions
- Start to fry: Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the thinly sliced red onion and fry for a few minutes until it starts to soften and become translucent.
- In go the veggies: Add the aubergine pieces, courgette half moons, peppers, and crushed garlic cloves to the pan. Cook everything together for about 10 minutes, stirring occasionally, until the vegetables begin to soften and turn golden around the edges.
- Sauce and simmer: Stir in 2 tablespoons of tomato puree, 400 grams of tinned tomatoes, 1 teaspoon of dried thyme, 1 tablespoon of red wine vinegar, 1 teaspoon of caster sugar, and the chopped basil stems. Bring the mixture to a simmer and cook gently for 15 to 20 minutes until the sauce thickens. Taste and season with sea salt and freshly ground black pepper according to preference.
- Dish up: Serve the ratatouille hot, garnished with fresh basil leaves. It pairs beautifully with crusty bread for a comforting meal.
Notes
- Cherry tomatoes give a sweeter, more flavorful sauce, but any tinned tomatoes will work well.
- The dish is great for making ahead as flavors deepen after resting.
- For a spicier kick, add a pinch of chili flakes during cooking.
- Ratatouille can be served as a main with crusty bread or as a side to roasted meat or fish.
- Ensure vegetables are cut into uniform pieces for even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
