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Image of Ratatouille

Preparation time: 30 minutes

Cooking time: 1 hours, 30 minutes

Serves: 3

Scale to servings

Adapted from: River Cottage Veg Everyday, page 362

This recipe jumped immediately onto my list of favourites, though I use less oil than in the original. It does three main meals, or two dinners and two lunches.

  • 2 onions
  • 2 red, orange or yellow peppers
  • 400 g (about 2 large) courgettes
  • 1 large aubergine
  • 4 tbsp olive oil

    For the tomato sauce:

  • 3 garlic cloves, crushed or sliced.
  • 2 400g tins chopped tomatoes
  • 1 bay leaf
  • Sprig of thyme
  1. Chop the onion into thick slices. Slice and dice the other vegetables into 2-3cm strips or cubes.
  2. Empty the vegetables into a roasting dish, season with salt and pepper, and add the oil. Toss to coat them all evenly. Roast at 190°C for 90 minutes.
  3. Meanwhile, make the tomato sauce. Fry the garlic in the oil for a minute or so, without browning it.
  4. Add the tomatoes, bay leaf, and thyme. Simmer gently (setting 3 on my back hob) for 45 minutes or until the vegetables are done.
  5. When both are done, mix the sauce into the roast veg, and return to the oven for 10 minutes. Optionally, stir in fresh oregano or thyme, and serve with bread.