Ratatouille (5)


  • Tomatoes
  • Tomato Paste
  • Aubergine
  • Courgettes
  • Peppers
  • Red onions
  • Garlic
  • Rosemary
  • Basil
  • Olive Oil
  • Sherry Vinegar


  1. Cut the vegetables into chunky pieces
  2. Blanche, peel, quarter, de-seed the tomatoes
  3. Heat up casserole dish, add some oil
  4. Cook the aubergines in the casserole dish for around 5 minutes, remove from the dish and set aside.
  5. Repeat the above step for the courgettes and then the peppers.
  6. Add the red onions, cook for 5 minutes, then add the garlic
  7. Cook for a few more minutes before adding the tomatoes, tomato paste, rosemary and some sherry vinegar
  8. Add in the other vegetables that were previously cooked (aubergines, courgettes, peppers)
  9. Add in the basil
  10. Season
  11. Place in a low heat oven for half an hour to an hour


A good side-dish that keeps in the fridge for a couple of days