A slow-cooked medley of aubergine, courgette, peppers and tomato in 2 cm chunks, with thyme, oregano and fresh basil. It is done when the aubergine is completely tender; if the sauce is watery, simmer it uncovered for a few minutes before serving.
1piece
3piece
3tbsp
10g
1piece
2piece
1piece
1piece
1tsp
1tsp
1tsp
1tsp
0.5tsp
400g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | 3tbsp | — | — | |
| 4 | | 10g | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 0.5tsp | — | — | |
| 14 | | 400g | — | — |
Preheat the oven to 180 °C.
Peel the onion and discard the papery skin.
Yellow onion · 1 piece
Dice the peeled onion into roughly 1 cm pieces.
Crush each clove lightly with the flat of the knife and slip off the skins.
Garlic clove · 3 piecePour the olive oil into the casserole.
Light olive oil · 3 tbsp
Set the casserole over a medium heat until the oil is shimmering.
Add the diced onion to the hot oil in the casserole.
Sauté the onion, stirring occasionally, until softened and translucent.
Add the sliced garlic to the sautéed onion.
Sauté the garlic and onion together, stirring, until the garlic is fragrant.
Tear the fresh basil leaves into rough pieces and set aside in a small bowl.
Fresh basil leaves · 10 g
Rinse the aubergine under cold running water.
Aubergine · 1 piece
Lift the rinsed aubergine onto the chopping board.
Chop the aubergine into roughly 2 cm chunks.
Add the chopped aubergine to the garlic clove and onion mixture.
Rinse the courgettes under cold running water.
Courgette · 2 pieceLift the rinsed courgettes onto the chopping board.
Chop the courgettes into roughly 2 cm chunks.
Transfer the chopped courgette to a medium bowl and set aside.
Rinse the red pepper under cold running water.
Red pepper · 1 pieceLift the rinsed red pepper onto the chopping board.
Halve, deseed and chop the red pepper into roughly 2 cm pieces.
Add the chopped red pepper to the casserole mixture.
Rinse the yellow pepper under cold running water.
Yellow pepper · 1 pieceLift the rinsed yellow pepper onto the chopping board.
Halve, deseed and chop the yellow pepper into roughly 2 cm pieces.
Add the chopped yellow pepper to the chopped red pepper and chopped aubergine and sautéed garlic cloves.
Sauté the mixed peppers and aubergine together, stirring occasionally, until beginning to soften.
Add the dried thyme to the partially softened vegetables and stir through.
Dried thyme · 1 tspAdd the dried oregano to the herbed vegetable mixture and stir through.
Dried oregano · 1 tspAdd the caster sugar to the herbed vegetable mixture and stir through.
Caster sugar · 1 tspAdd the salt to the seasoned vegetable mixture and stir through.
Salt · 1 tspAdd the black pepper to the seasoned vegetable mixture and stir through.
Ground black pepper · 0.5 tspAdd the chopped courgette to the seasoned vegetable mixture.
Add the tinned chopped tomatoes to the courgette and seasoned vegetable mixture.
Tinned chopped tomatoes · 400 gStir the tinned chopped tomato and courgette mixture together until evenly combined.
Bring the ratatouille mixture to a boil over a high heat.
Using oven gloves, transfer the casserole to the oven.
Bake the ratatouille until the vegetables are completely tender and the sauce has thickened.
Using oven gloves, remove the casserole from the oven and set it on the kitchen counter.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven to 180 °C.⏱ 10 min |
| 2 | 1 piece | | Peel the onion and discard the papery skin.⏱ 30sResultPeeled yellow onion |
| 3 | Peeled yellow onionstep 2 | | Dice the peeled onion into roughly 1 cm pieces.⏱ 2 minResultDiced onion |
| 4 | Diced onionstep 3 |  | Transfer the diced onion to a small bowl and set aside.⏱ 10sResultDiced onionused in step 9 |
| 5 | 3 piece | | Crush each clove lightly with the flat of the knife and slip off the skins.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Thinly slice the peeled garlic cloves.⏱ 1 minResultSliced garlicused in step 11 |
| 7 | 3 tbsp | | Pour the olive oil into the casserole.⏱ 5sResultLight olive oil |
| 8 | — | | Set the casserole over a medium heat until the oil is shimmering.⏱ 1 minResultHeated olive oil |
| 9 | Diced onionstep 4 | | Add the diced onion to the hot oil in the casserole.⏱ 15sResultHeated olive oil and diced onion |
| 10 | — | | Sauté the onion, stirring occasionally, until softened and translucent.⏱ 5 minResultSautéed onion |
| 11 | Sliced garlicstep 6 | | Add the sliced garlic to the sautéed onion.⏱ 15sResultSliced garlic and sautéed onion |
| 12 | — | | Sauté the garlic and onion together, stirring, until the garlic is fragrant.⏱ 1 minResultSoftened garlic and onion |
| 13 | 10 g | | Tear the fresh basil leaves into rough pieces and set aside in a small bowl.⏱ 30sResultTorn basilused in step 44 |
| 14 | 1 piece | | Rinse the aubergine under cold running water.⏱ 30sResultRinsed aubergine |
| 15 | — | | Lift the rinsed aubergine onto the chopping board.⏱ 5sResultRinsed aubergine |
| 16 | — | | Chop the aubergine into roughly 2 cm chunks.⏱ 2 minResultChopped aubergine |
| 17 | Chopped auberginestep 16 | | Add the chopped aubergine to the garlic clove and onion mixture.⏱ 15sResultSoftened garlic and onion and chopped aubergine |
| 18 | 2 piece | | Rinse the courgettes under cold running water.⏱ 30sResultRinsed courgette |
| 19 | — | | Lift the rinsed courgettes onto the chopping board.⏱ 5sResultRinsed courgette |
| 20 | — | | Chop the courgettes into roughly 2 cm chunks.⏱ 1 minResultChopped Courgette |
| 21 | Chopped Courgettestep 20 | | Transfer the chopped courgette to a medium bowl and set aside.⏱ 10sResultChopped Courgetteused in step 36 |
| 22 | 1 piece | | Rinse the red pepper under cold running water.⏱ 30sResultRinsed red pepper |
| 23 | — | | Lift the rinsed red pepper onto the chopping board.⏱ 5sResultRinsed red pepper |
| 24 | — | | Halve, deseed and chop the red pepper into roughly 2 cm pieces.⏱ 1 minResultChopped red pepper |
| 25 | Chopped red pepperstep 24 | | Add the chopped red pepper to the casserole mixture.⏱ 15sResultChopped red pepper and chopped aubergine mixture |
| 26 | 1 piece | | Rinse the yellow pepper under cold running water.⏱ 30sResultRinsed yellow pepper |
| 27 | — | | Lift the rinsed yellow pepper onto the chopping board.⏱ 5sResultRinsed yellow pepper |
| 28 | — | | Halve, deseed and chop the yellow pepper into roughly 2 cm pieces.⏱ 1 minResultChopped yellow pepper |
| 29 | Chopped yellow pepperstep 28 | | Add the chopped yellow pepper to the chopped red pepper and chopped aubergine and sautéed garlic cloves.⏱ 15sResultChopped red pepper and chopped aubergine mixture |
| 30 | — | | Sauté the mixed peppers and aubergine together, stirring occasionally, until beginning to soften.⏱ 5 minResultPartially softened vegetables |
| 31 | 1 tsp | | Add the dried thyme to the partially softened vegetables and stir through.⏱ 15sResultHerbed vegetable mixture |
| 32 | 1 tsp | | Add the dried oregano to the herbed vegetable mixture and stir through.⏱ 15sResultFurther herbed vegetable mixture |
| 33 | 1 tsp | | Add the caster sugar to the herbed vegetable mixture and stir through.⏱ 15sResultSeasoned vegetable mixture |
| 34 | 1 tsp | | Add the salt to the seasoned vegetable mixture and stir through.⏱ 15sResultFurther seasoned vegetable mixture |
| 35 | 0.5 tsp | | Add the black pepper to the seasoned vegetable mixture and stir through.⏱ 15sResultFully seasoned vegetable mixture |
| 36 | Chopped Courgettestep 21 | | Add the chopped courgette to the seasoned vegetable mixture.⏱ 15sResultChopped courgette and fully seasoned vegetable mixture |
| 37 | 400 g | | Add the tinned chopped tomatoes to the courgette and seasoned vegetable mixture.⏱ 15sResultChopped courgette and fully seasoned vegetable mixture and tinned chopped tomatoes |
| 38 | — | | Stir the tinned chopped tomato and courgette mixture together until evenly combined.⏱ 30sResultRatatouille mixture |
| 39 | — | | Bring the ratatouille mixture to a boil over a high heat.⏱ 3 minResultBrought-to-the-boil ratatouille |
| 40 | — | | Using oven gloves, transfer the casserole to the oven.⏱ 30sResultBrought-to-the-boil ratatouille |
| 41 | — | | Bake the ratatouille until the vegetables are completely tender and the sauce has thickened.⏱ 30 minResultBaked ratatouille |
| 42 | — | | Using oven gloves, remove the casserole from the oven and set it on the kitchen counter.⏱ 30sResultBaked ratatouille |
| Total Time | 1 hr 1 min | ||
| Nutrient | per serving |
|---|---|
| 193kcal | |
| 5g | |
| 11g | |
| 2g | |
| 26g | |
| 12g | |
| 7g | |
| 737mg |
A slow-cooked medley of aubergine, courgette, peppers and tomato in 2 cm chunks, with thyme, oregano and fresh basil. It is done when the aubergine is completely tender; if the sauce is watery, simmer it uncovered for a few minutes before serving.
What you’ll doYou will build the dish in a casserole on the hob, starting with onion and garlic softened in olive oil, then adding the aubergine and peppers in stages and sautéing until they begin to soften before seasoning. The courgette and tinned tomatoes go in last, and once the whole mixture is brought to the boil it transfers to a 180 °C oven to braise until the vegetables are completely tender and the sauce has thickened. The one moment that needs attention is the initial sauté: the garlic must become fragrant without colouring, and the peppers and aubergine need genuine softening before the tomatoes go in.
