Home » Ratatouille


by Christina Julia


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 large aubergines, coarsely chopped
  • 4 courgettes, coarsely chopped
  • 150ml/5fl oz olive oil
  • 2 onions, sliced
  • 2 garlic cloves, chopped
  • 1 large red pepper, seeded and coarsely chopped
  • 2 large yellow peppers, seeded and coarsely chopped
  • sprig of fresh rosemary
  • sprig of fresh thyme
  • 1 teaspoon coriander seeds, crushed
  • 3 plum tomatoes, chopped
  • 8 fresh basil leaves, torn
  • salt and freshly ground black pepper


  • Sprinkle the aubergines and courgettes with salt, then place them in a
    colander with a plate and a weight on top to extract the bitter juices and
    excess water. Leave to stand for about 30 minutes.
  • Heat the oil in a large heavy pan. Add the onions, sweat gently for
    6–7 minutes until just softened, then add the garlic and sweat for
    another 2 minutes.
  • Rinse the aubergines and courgettes, and pat dry with kitchen paper.
    Add to the pan with the peppers, increase the heat and sauté until the
    peppers are just turning brown. Add the herbs and coriander seeds, then
    cover the pan and cook gently for about 40 minutes.
  • Add the tomatoes and season well with salt and pepper. Cook gently for
    10 minutes until the vegetables are soft but not too mushy.
  • Remove the herb sprigs. Stir in the basil leaves, and check the
    seasoning. Serve hot.

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