Ratatouille

Servings: 6 Difficulty: Beginner
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Ratatouille

This fabulous Ratatouille is bursting with Mediterranean Flavours!
Layers of zucchini, tomato and eggplant on a bed of flavourful tomato sauce. Can be served both as a side or main with crusty bread.

Print Recipe

Ratatouille

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Egg Free Gluten Free Vegetarian
Difficulty: Beginner
Cooking Temp: 190  C Servings: 6
Best Season: Suitable throughout the year

Ingredients

Method

  1. Preheat oven to 190C/375F.
  2. In a pan, heat 2 tablespoons olive oil. Add in the onion, garlic and carrot and cook until tender.
  3. Add in the crushed tomatoes and seasonings and simmer for 15 minutes. Once the sauce has thickened, pour into a baking dish.
  4. Stack the sliced vegetables in pairs of 3 (zucchini, tomato, eggplant), then place them in a circular pattern around the dish over the sauce. Brush with remaining olive oil and season with salt and pepper. Cover with foil and bake for 30 minutes.
  5. Turn up oven to 200C/400F. Uncover, move the dish to the top shelf and bake until vegetables are golden and tender.
  6. Garnish with fresh basil and serve immediately.
  7. Enjoy!