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Ratatouille recipe
Ratatouille recipe
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
An irresistible and effortless ratatouille recipe with tangy tomatoes, spongy eggplant, sweet capsicum, and soft, tangy onion. This French stew is rich in history and flavor, perfect for a weekly dish. Serve over pasta or crusty bread to soak up the fragrant tomato sauce.
Ingredients:
  • 4 tomatoes
  • 54.60 gm olive oil
  • 1 eggplant, diced
  • 1 large onion, chopped
  • 1 yellow capsicum, diced
  • 1 red capsicum, diced
  • 20.00 ml tomato puree
  • 10.00 ml chopped fresh thyme
  • 40.00 ml torn fresh basil leaves, plus extra to serve
  • Bread, toasted, to serve
Instructions:
  • Make a small cross on the bottom of each tomato and quickly immerse them in a bowl of boiling water for 20 seconds. Remove the tomatoes from the water and easily peel off and discard the skin.
  • In a frying pan over medium heat, heat the oil until shimmering. Add the eggplant and cook for 5-6 minutes until golden brown. Transfer to a plate and set aside.
  • Sauté the onion in the pan for 2-3 minutes, then add the capsicum and cook for an additional 5 minutes.
  • Add the eggplant back to the pan and mix in the flavorful tomato puree along with the tomatoes, fragrant thyme, and garlic.
  • Simmer covered for 15 minutes on low heat, stirring occasionally. Add basil and serve warm on toast or alongside roast meat or fish.

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