Ratatouille Side
Slow-cooked medley of courgette, aubergine and tomato with thyme and fresh basil.
TOTAL TIME
1 hr 8 min
ACTIVE TIME
28 min
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Ingredients0/14
Ingredients14 items · 4 servings
1Aubergine1piece
2Courgette2piece
3Red pepper1piece
4Yellow pepper1piece
5Onion1piece
6Garlic clove3clove
7Olive oil3tbsp
8Dried thyme1tsp
9Dried oregano1tsp
10Caster sugar1tsp
11Salt1tsp
12Black pepper0.5tsp
13Tinned chopped tomatoes400g
14Fresh basil leaves10g
| # | Product | Quantity | Unit | Notes | State | |
|---|---|---|---|---|---|---|
| 1 | 1 | piece | — | — | ||
| 2 | 2 | piece | — | — | ||
| 3 | 1 | piece | — | — | ||
| 4 | 1 | piece | — | — | ||
| 5 | 1 | piece | — | — | ||
| 6 | 3 | clove | — | — | ||
| 7 | 3 | tbsp | — | — | ||
| 8 | 1 | tsp | — | — | ||
| 9 | 1 | tsp | — | — | ||
| 10 | 1 | tsp | — | — | ||
| 11 | 1 | tsp | — | — | ||
| 12 | 0.5 | tsp | — | — | ||
| 13 | 400 | g | — | — | ||
| 14 | 10 | g | — | — |
Tools4 items
Procedure31 steps
1
⏱ 10 min190°C
2
3
4
5
the yellow pepper → deseeded
Yellow pepper · 1 piece
Result · Chopped yellow pepper · used in step 15⏱ 1 min
6
7
8
olive oil
Olive oil · 3 tbsp
⏱ 1 min
9
10
the onion mixture → until softened
⏱ 5 min
11
12
the garlic clove and onion mixture → until fragrant
⏱ 1 min
13
14
15
16
the mixed peppers and aubergine → until aubergine begins to soften
⏱ 5 min
17
the dried thyme to the large ovenproof casserole
Dried thyme · 1 tsp
⏱ 15s
18
the dried oregano to the large ovenproof casserole
Dried oregano · 1 tsp
⏱ 15s
19
caster sugar
Caster sugar · 1 tsp
⏱ 15s
20
the salt to the large ovenproof casserole
Salt · 1 tsp
⏱ 15s
21
black pepper
Black pepper · 0.5 tsp
⏱ 15s
22
the yellow pepper and red pepper mixture
⏱ 30s
23
24
the tinned chopped tomatoes to the large ovenproof casserole
Tinned chopped tomatoes · 400 g
⏱ 15s
25
the tinned chopped tomato and courgette mixture
⏱ 30s
26
the ratatouille mixture to a boil → rolling boil
⏱ 3 min
27
the boiling ratatouille from the large ovenproof casserole to the conventional oven
⏱ 30s
28
the ratatouille in oven → until vegetables are tender and sauce has thickened
⏱ 30 min190°C
29
the baked ratatouille from the conventional oven onto the work surface
⏱ 30s
30
the fresh basil leaves
Fresh basil leaves · 10 g
⏱ 30s
31
the torn basil over the baked ratatouille → torn basil scattered over hot ratatouille
Result · Ratatouille Side⏱ 30s
Total Time1 hr 8 min
| # | Product | Quantity | Unit | Tool / Setting | Time / °C | Instruction |
|---|---|---|---|---|---|---|
| 1 | — | — | — | 10 min · 190°C | ||
| 2 | 1 | piece | 2 min | the aubergineResult · Chopped aubergine · used in step 13 | ||
| 3 | 2 | piece | 1 min | the courgetteResult · Chopped courgette · used in step 23 | ||
| 4 | 1 | piece | 1 min | the red pepper → deseededResult · Chopped red pepper · used in step 14 | ||
| 5 | 1 | piece | 1 min | the yellow pepper → deseededResult · Chopped yellow pepper · used in step 15 | ||
| 6 | 1 | piece | 2 min | an onionResult · Diced onion · used in step 9 | ||
| 7 | 3 | clove | 1 min | the garlic cloveResult · Sliced garlic · used in step 11 | ||
| 8 | 3 | tbsp | 1 min | olive oil | ||
| 9 | Diced onionstep 6 | — | — | 15s | the diced onion to the large ovenproof casserole | |
| 10 | — | — | — | 5 min | the onion mixture → until softened | |
| 11 | Sliced garlicstep 7 | — | — | 15s | the sliced garlic to the large ovenproof casserole | |
| 12 | — | — | — | 1 min | the garlic clove and onion mixture → until fragrant | |
| 13 | Chopped auberginestep 2 | — | — | 15s | the chopped aubergine to the large ovenproof casserole | |
| 14 | Chopped red pepperstep 4 | — | — | 15s | the chopped red pepper to the large ovenproof casserole | |
| 15 | Chopped yellow pepperstep 5 | — | — | 15s | the chopped yellow pepper to the large ovenproof casserole | |
| 16 | — | — | — | 5 min | the mixed peppers and aubergine → until aubergine begins to soften | |
| 17 | 1 | tsp | 15s | the dried thyme to the large ovenproof casserole | ||
| 18 | 1 | tsp | 15s | the dried oregano to the large ovenproof casserole | ||
| 19 | 1 | tsp | 15s | caster sugar | ||
| 20 | 1 | tsp | 15s | the salt to the large ovenproof casserole | ||
| 21 | 0.5 | tsp | 15s | black pepper | ||
| 22 | — | — | — | 30s | the yellow pepper and red pepper mixture | |
| 23 | Chopped courgettestep 3 | — | — | 15s | the chopped courgette to the large ovenproof casserole | |
| 24 | 400 | g | 15s | the tinned chopped tomatoes to the large ovenproof casserole | ||
| 25 | — | — | — | 30s | the tinned chopped tomato and courgette mixture | |
| 26 | — | — | — | 3 min | the ratatouille mixture to a boil → rolling boil | |
| 27 | Boiling ratatouillestep 26 | — | — | 30s | the boiling ratatouille from the large ovenproof casserole to the conventional oven | |
| 28 | Ratatouille in ovenstep 27 | — | — | 30 min · 190°C | the ratatouille in oven → until vegetables are tender and sauce has thickened | |
| 29 | Baked ratatouillestep 28 | — | — | 30s | the baked ratatouille from the conventional oven onto the work surface | |
| 30 | 10 | g | — | 30s | the fresh basil leaves | |
| 31 | Torn basilstep 30 | — | — | 30s | the torn basil over the baked ratatouille → torn basil scattered over hot ratatouilleResult · Ratatouille Side | |
| Total Time | 1 hr 8 min | |||||
Nutritionper serving
Estimated · pre-cooking · 71% ingredients covered
| Nutrient | Per serving |
|---|---|
| 136kcal | |
| 2g | |
| 11g | |
| 2g | |
| 10g | |
| 5g | |
| 3g | |
| 970mg |
Ingredients0/14
Tools0/0
Recipe
Ratatouille Side
Slow-cooked medley of courgette, aubergine and tomato with thyme and fresh basil.
Serves4
Total1 hr 8 min
LevelMedium
Ingredients
- Aubergine1 piece
- Courgette2 piece
- Red pepper1 piece
- Yellow pepper1 piece
- Onion1 piece
- Garlic clove3 clove
- Olive oil3 tbsp
- Dried thyme1 tsp
- Dried oregano1 tsp
- Caster sugar1 tsp
- Salt1 tsp
- Black pepper0.5 tsp
- Tinned chopped tomatoes400 g
- Fresh basil leaves10 g
Tools
Conventional oven · Chefs knife · Large ovenproof casserole · Oven glove
Method
1
Preheat
190°C10 minConventional oven
2
Chop the aubergine
Result · Chopped aubergine · used in step 13
2 minChefs knifeAubergine · 1 piece
3
Chop the courgette
Result · Chopped courgette · used in step 23
1 minChefs knifeCourgette · 2 piece
4
Chop the red pepper → deseeded
Result · Chopped red pepper · used in step 14
1 minChefs knifeRed pepper · 1 piece
5
Chop the yellow pepper → deseeded
Result · Chopped yellow pepper · used in step 15
1 minChefs knifeYellow pepper · 1 piece
6
Dice an onion
Result · Diced onion · used in step 9
2 minChefs knifeOnion · 1 piece
7
Slice the garlic clove
Result · Sliced garlic · used in step 11
1 minChefs knifeGarlic clove · 3 clove
8
Heat olive oil
1 minLarge ovenproof casseroleOlive oil · 3 tbsp
9
Add the diced onion to the large ovenproof casserole
15sLarge ovenproof casseroleDiced onion · step 6
10
Sauté the onion mixture → until softened
5 minLarge ovenproof casserole
11
Add the sliced garlic to the large ovenproof casserole
15sLarge ovenproof casseroleSliced garlic · step 7
12
Sauté the garlic clove and onion mixture → until fragrant
1 minLarge ovenproof casserole
13
Add the chopped aubergine to the large ovenproof casserole
15sLarge ovenproof casseroleChopped aubergine · step 2
14
Add the chopped red pepper to the large ovenproof casserole
15sLarge ovenproof casseroleChopped red pepper · step 4
15
Add the chopped yellow pepper to the large ovenproof casserole
15sLarge ovenproof casseroleChopped yellow pepper · step 5
16
Sauté the mixed peppers and aubergine → until aubergine begins to soften
5 minLarge ovenproof casserole
17
Add the dried thyme to the large ovenproof casserole
15sLarge ovenproof casseroleDried thyme · 1 tsp
18
Add the dried oregano to the large ovenproof casserole
15sLarge ovenproof casseroleDried oregano · 1 tsp
19
Add caster sugar
15sLarge ovenproof casseroleCaster sugar · 1 tsp
20
Add the salt to the large ovenproof casserole
15sLarge ovenproof casseroleSalt · 1 tsp
21
Add black pepper
15sLarge ovenproof casseroleBlack pepper · 0.5 tsp
22
Stir the yellow pepper and red pepper mixture
30sLarge ovenproof casserole
23
Add the chopped courgette to the large ovenproof casserole
15sLarge ovenproof casseroleChopped courgette · step 3
24
Add the tinned chopped tomatoes to the large ovenproof casserole
15sLarge ovenproof casseroleTinned chopped tomatoes · 400 g
25
Stir the tinned chopped tomato and courgette mixture
30sLarge ovenproof casserole
26
Bring the ratatouille mixture to a boil → rolling boil
3 minLarge ovenproof casserole
27
Transfer the boiling ratatouille from the large ovenproof casserole to the conventional oven
30sOven gloveBoiling ratatouille · step 26
28
Bake the ratatouille in oven → until vegetables are tender and sauce has thickened
190°C30 minConventional ovenRatatouille in oven · step 27
29
Transfer the baked ratatouille from the conventional oven onto the work surface
30sOven gloveBaked ratatouille · step 28
30
Tear the fresh basil leaves
30sFresh basil leaves · 10 g
31
Scatter the torn basil over the baked ratatouille → torn basil scattered over hot ratatouille
Result · Ratatouille Side
30sWork surfaceTorn basil · step 30
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