Easy Ratatouille Recipe
User Reviews
4.7
9 reviews
Excellent
Easy Ratatouille Recipe
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Easy Ratatouille recipe, just like in the movie! This summery French classic vegetable stew is quick, easy and makes the most of seasonal veggies.
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Ingredients
- 2 tablespoon extra-virgin olive oil
- ½ onion finely chopped, large, red or white
- 1 red bell pepper roughly chopped
- 1 can tomatoes 400 gr, organic, tinned, drained
- 1 garlic clove
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme leaves freshly teared
- 1 teaspoon oregano freshly dried
- sea salt to taste
- black pepper to taste
- 2 zucchini finely sliced, large
- 3 aubergines finely sliced, small long
- 2 tomato finely sliced, for salad
- 2 red onion sliced into rings, small
- 2 thyme sprigs
- oregano a pinch, freshly dried
- olive oil extra-virgin, a glug
- sea salt to taste
- black pepper to taste
Instructions
- Preheat oven to 180°C / 375°F.
- Heat the olive oil in a shallow cast-iron pan over medium-low heat. Add the onion and garlic, then add the tomatoes and bell pepper.
- Stir-fry all the vegetables for 5 minutes, then add in the sugar, balsamic vinegar, thyme and oregano. Mix all the ingredients together and gently crush the tomatoes with a wooden spoon.
- Cook for about 15 minutes, stirring occasionally, then season with salt and pepper to taste.
- Transfer the sauce into a food processor and blend until creamy but still a bit chunky. Add a splash of boiling water if necessary.
- Spread about 1 cup of the tomato sauce evenly over the bottom of your shallow cast-iron pan.
- Arrange one slice of each vegetable (courgette, aubergine, tomato, onion) on the pan and continue until the pan is full. To make things easier, stack the veggie slices in your hand then layer them into the pan.
- Season with a pinch of oregano, sea salt and black pepper on top, and finish off with a swirl of olive oil.
- Bake for 30 minutes in the oven, checking after 20 minutes if the veggies are tender and the sauce is gently bubbling on the sides.
- Remove the pan from the oven, allow to cool for 5 minutes, then serve.
Notes
- Leftovers storage tips:
- Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month.
Nutrition Information
Show Details
Calories
143kcal
(7%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
79mg
(3%)
Potassium
826mg
(18%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
994IU
(20%)
Vitamin C
44mg
(49%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 79mg | 3% |
| Potassium | 826mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 994IU | 20% |
| Vitamin C | 44mg | 49% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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