Provencal ratatouille

Provencal ratatouille


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

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)

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!


Can be frozen.

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Reviews (5)


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


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


easy to cook and tastes great - 07 Jan 2013

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