Ratatouille is a classic French vegetable stew with courgettes and aubergines. It’s a simple dish that has lasted because it’s easy to make, tasty and cheap. You can chop all the ingredients and cook in a casserole dish or you can put your slicing skills to work and create a beautiful pinwheel of colour. Either way you get soft veggies in a rich tomato sauce to serve alongside roasted meats or potatoes.
Makes 6 servings
1 large green courgette
1 large yellow courgette
4 large tomatoes
2 tbsps olive oil
1tsp dried thyme
1/2 tsp salt
30g roasted garlic cloves
- Pre-heat the oven to 195° (175° Fan). Pour the passata into a round baking dish (pie dish) then sprinkle over the chopped roasted garlic and 1/4 tsp of salt. Slice the courgettes, aubergine and tomatoes then arrange in a repeating pattern around the tin. Sprinkle over the thyme and the rest of the salt then drizzle over with the olive oil. Cover with foil and bake for 40 minutes then uncover and bake for 20 minutes.
- Alternatively: Chop all the veg and tip into a small casserole dish then pour over the passata, add the garlic, thyme, salt and olive oil. Stir, cover and bake as above.
Any leftovers can be stored in the fridge for 3 days. Alternatively you can pop the leftovers in a blender and puree. Add a tin of chopped tomatoes to the puree and use as the filling for a veggie lasagne.