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Easy Ratatouille Recipe

Easy Ratatouille recipe, just like in the movie! This summery French classic vegetable stew is quick, easy and makes the most of seasonal veggies.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8
Calories: 143 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • ½ large red or white onion finely chopped
  • 1 red bell pepper roughly chopped
  • 1 can organic tinned tomatoes, drained (400 gr)
  • 1 garlic clove
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon freshly teared thyme leaves
  • 1 teaspoon freshly dried oregano
  • Sea salt and black pepper to taste
  • 2 large courgettes finely sliced
  • 3 small long aubergines finely sliced
  • 2 Salad Tomatoes finely sliced
  • 2 small red onions sliced into rings
  • 2 thyme sprigs
  • a pinch of freshy dried oregano
  • a glug of extra-virgin olive oil
  • Sea salt and black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 180°C / 375°F.
  2. 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.
  3. 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.
  4. Cook for about 15 minutes, stirring occasionally, then season with salt and pepper to taste.
  5. Transfer the sauce into a food processor and blend until creamy but still a bit chunky. Add a splash of boiling water if necessary.
  6. Spread about 1 cup of the tomato sauce evenly over the bottom of your shallow cast-iron pan.
  7. 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.
  8. Season with a pinch of oregano, sea salt and black pepper on top, and finish off with a swirl of olive oil.
  9. 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.
  10. 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

Calories 143kcal (7%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 79mg (3%) Potassium 826mg (24%) 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

% 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.