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Ratatouille

Ratatouille

By Lisa FaulknerPublished on 17 February 2023This version of the classic Ratatouille is MasterChef winner Lisa Faulkner’s mum’s trusted recipe. Make a big batch and freeze portions to eat again another day. It also makes a great pasta sauce second time round, as the veg turns soft and silky as it defrosts. The combination of Mediterranean vegetables in a rich tomato sauce is delicious with crusty bread, or piled into jacket potatoes. 
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Time and servings

1 hr 10 minsTotal time
12Servings
10 minsPrep time
1 hrCooking time

Ingredients

  • 4 tbsp of olive oil
  • 2 red onions, sliced
  • 8 garlic cloves, sliced
  • 2 large aubergines, chopped into chunks
  • 4 courgettes, sliced
  • 2 red peppers, sliced
  • 2 yellow peppers, sliced
  • 16 ripe tomatoes, halved
  • 400 ml of passata
  • 2 tbsp of balsamic vinegar
  • 6 sprigs of thyme

Method

  • Step 1

    Preheat the oven to 160°C/140°C fan/gas 3. Heat the olive oil in a large casserole dish (or 2 if necessary) and fry the sliced onions over a medium heat for about 10 mins, or until softened. Add the garlic, aubergines, courgettes, peppers and tomatoes and cook for a few mins, stirring well. Once the vegetables have just started to soften, add the passata, balsamic vinegar and thyme sprigs and season to taste with salt and black pepper.

  • Step 2

    Bring to a simmer, cover with a lid or foil, then cook in the oven for 30-40 mins until the vegetables are softened but not mushy. Serve with crusty bread or jacket potatoes, with a grinding of black pepper on top. You can freeze as portions in bags, or in a large airtight container. Defrost overnight in the fridge; reheat on the hob or in the microwave.