Organic Ratatouille Recipe

Ratatouille is a traditional French mixed vegetable stew, from the region of Nice, in Provence. Onions, garlic, tomatoes, bell peppers, courgettes and aubergines are gently stewed together until soft and juicy. Be mindful not to cut the vegetables too small, about 1 inch cubes (2,5cm) is great to make sure the vegetables keep their structure and don't go mushy. Feel free to leave out the aubergines if you don't like them. Serve the ratatouille as a side dish or as a main dish with brown rice, wholemeal pasta or quinoa.

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

French

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses
Side dishes

You will need

IngredientAdd
4 Tbsp olive oil

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1 large red onion

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1 large aubergine, optional

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4 fresh tomatoes OR

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1 400g can chopped tomatoes

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4 cloves garlic

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1 red bell pepper

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1 yellow bell pepper

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1 large courgette

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salt and pepper to taste

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Heat the olive oil in a medium to large saucepan. Add the chopped onions and stir from time to time, until the onions are fragrant and translucent.
  • While the onions cook, chop the tomatoes, if using fresh. Add the chopped fresh tomatoes or canned tomatoes and continue cooking, stirring from time to time to stop the vegetables from catching.
  • Crush the garlic cloves and add that to the pan.
  • Chop the bell peppers and add them to the pan.
  • Finally, chop the courgette and add it to the pan too.
  • Cook the ratatouille until all the vegetables are soft, making sure to stir every couple of minutes to stop it from burning. If the ratatouille dries too fast and the vegetables are not as soft as you would like them, add a little water and continue cooking.
  • Serve topped with fresh parsley.

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