Provencal ratatouille

    Provencal ratatouille

    166saves
    50min


    14 people made this

    About this recipe: Forget about the tinned stuff loaded with sugar and try this delicious French casserole of veg in a scrumptious thick tomato sauce. Eat it with pasta, rice, baked potato or on its own with crusty bread.

    cheekycookie Renfrewshire, Scotland, UK

    Ingredients
    Serves: 6 

    • olive oil for frying
    • 3 aubergines, diced
    • 2 courgettes, diced
    • 1 red pepper, diced
    • 1 green pepper, diced
    • 1 large onion, diced
    • 1 tablespoon salt
    • 1 teaspoon black pepper
    • 4 cloves garlic, grated
    • 2 tablespoons red wine vinegar
    • 1 teaspoon sugar
    • 1 teaspoon dried parsley
    • 1 tablespoon dried thyme
    • 3 tins plum tomatoes, chopped (only use the juice of 2)

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat a generous drizzle of olive oil in a large pan. Cook and stir each vegetable in the oil separately for about 4 minutes each, or until they get a little colour on them. Add them all back to the casserole, along with the salt, pepper and garlic. Cook and stir for a minute.
    2. Add the red wine vinegar, sugar, parsley and thyme, and stir for another minute, then add the tomatoes.
    3. Stir and let simmer for 40 minutes. Serve how you like, I like it through pasta with grated cheese on top!

    Tip

    Can be frozen.

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    Reviews (5)

    ficklelouf
    2

    Absolutely gorgeous. Followed the recipe exact except for the use of olive oil, replaced that with frylight. This is definitely tongue tingling with flavour. Excellent, will be making this on a regular basis. - 23 Jul 2013

    by
    0

    Needed an accompaniment but simple and tasty. - 10 Nov 2015

    by
    0

    easy to cook and tastes great - 07 Jan 2013

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