Recipe of the Week – 31st March 2014 – Easy Ratatouille

This recipe for ratatouille works brilliantly on its own with rice, as a base for pasta or even as the filling for a shepherd’s pie. As it’s so simple I tend to make this quite regularly when I’m in a rush!

Serves 4 to 6


1 large aubergine, cut into 2cm cubes
2 red peppers, roughly diced
2 large onions, cut from base to tip to form wedges
2 large courgettes, cut into 2cm cubes
5 tbs olive oil
Salt and pepper

For the Tomato Sauce
2 tbs olive oil
3 cloves of garlic, sliced
2 x 400g tins chopped tomatoes
1 bay leaf
2 tsp dried basil
1 tbs soy sauce
Pinch sugar
Salt and pepper


1. Toss all the vegetables together with the olive oil and seasoning in a large roasting tin and place in a pre-heated oven at 200C for 30 minutes until soft and beginning to brown.

2. Meanwhile, for the tomato sauce, add the sliced garlic to the oil and simmer gently for 1 minute, without browning.

3. Add the tinned tomatoes to the pan with the bay leaf and basil, and gently simmer for 20 minutes until reduced. Add the sugar, soy sauce, and seasoning to taste and take off the heat.

4. Toss together the vegetables and sauce to coat thoroughly and reheat gently when ready to serve.


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