Name: Ratatouille Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: french
Ingredients: 2 eggplants; 1 red capsicum chopped into pieces seeds removed; 1 yellow capsicum chopped into pieces seeds removed; 2 tbs olive oil; 2 brown onions finely chopped; 1 garlic clove crushed; 1 tsp fennel seeds crushed; 1 tbs red wine vinegar; 1 tsp sugar; 4 zucchinis small cut into 2cm pieces; 6 fresh basil leaves torn; 400 g canned diced tomatoes

by Amanda Bob Last updated on 08/11/2020

This classic French vegetarian stew is rich and hearty, just the ticket for a nourishing meal. Packed with flavour, this traditional ratatouille recipe is ready to take a starring role in your next dinner, or serve on the side. - Australia's Best Recipes Team

Ingredients

2 eggplants
1 red capsicum chopped into pieces seeds removed
1 yellow capsicum chopped into pieces seeds removed
2 tbs olive oil
2 brown onions finely chopped
1 garlic clove crushed
1 tsp fennel seeds crushed
1 tbs red wine vinegar
1 tsp sugar
4 zucchinis small cut into 2cm pieces
6 fresh basil leaves torn
400 g canned diced tomatoes

Method

Step 1

Slice the eggplants in half lengthways, then in half lengthways again, then across into 2.5 centimetre chunks.
Step 2

Heat half the oil in a saucepan, add the onion and fry for 5 minutes, then add the garlic. Increase heat and fry for 2 minutes. Do not burn the garlic.
Step 3

Add the fennel seeds, vinegar and sugar, then allow to thicken.
Step 4

Add the remaining oil, and the capsicum, zucchini and eggplant. Add basil. Cover and cook gently for 15 minutes.
Step 5

Add the tomatoes and cook for a further 15 minutes, or until eggplant is soft.

Equipment

1 knife
1 saucepan

Recipe Notes

from Australia’s Best Recipes team

Serve with pasta and parmesan cheese.

What can I serve with ratatouille?

Ratatouille is a French vegetable stew. Serve it as a vegetarian main with rice, couscous, potatoes or pasta. Or serve alongside grilled fish, chicken or lamb.

Should you peel eggplant for ratatouille?

There is no need to peel the eggplant for ratatouille, unless you prefer to, of course!

How far ahead can I make ratatouille?

Ratatouille is a great freezer-friendly recipe, so perfect for making a double batch and freezing half for another meal. Just cool to room temperature, then place in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before using.