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Ratatouille     Veg    HT  MC    French    90mins

Serves 4     Hot  Vegetarian  Vegetables  Herbs  Stew  Main Course   Healthy Eating Gluten Wheat Dairy Free  Eggless  France  Europe



2 Large Aubergines, ( eggplant ) 

2 large Courgettes, (Zucchini)

Salt and Pepper

120ml/4 fl.oz. Olive Oil

2 Large Onions, thinly sliced

3 tbsp Tomato Puree

3 Garlic Cloves, chopped

2 Large Capsicums, ( sweet peppers) cut into thick strips

4 Tomatoes, skinned and chopped

tbsp Freshly chopped Coriander

A pinch of cinnamon

1 teasp Freshly chopped Basil




1. Cut the halved aubergines ( eggplant ) and courgettes (zucchini ) across in slices about 2.5cm/1 inch thick and arrange in layers in a colander, sprinkling each layer with salt. Top with a weighted plate and leave to drain for 1 hour.


2. Heat the oil in a pan, add the onions and gently fry for 5-8 minutes until soft and transparent. Stir in the tomato puree and cook for a further 3 minutes, stirring occasionally.


3. Rinse the aubergines and courgettes under running cold water then dry on kitchen paper. Add to the onions together with the garlic and peppers. Cover and simmer for 20 minutes.


4. Add the tomatoes, coriander, cinnamon, basil, salt and pepper. Mix well then cover and leave to cook for a further 40 minutes. Remove the lid for the final 5-7 minutes to allow the sauce to reduce if necessary.  Serve hot


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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