Aubergine ratatouille

    50 min

    This aubergine ratatouille is a great vegetarian dish and is so very versatile depending on what you are in the mood for. Based off of the French classic, serve as a main dish or as a side dish and if you are not vegetarian I would highly recommend adding some smoky bacon.

    12 people made this

    Serves: 8 

    • 1 large aubergine, diced
    • 60ml olive oil
    • 1 large onion, sliced
    • 2 cloves garlic, minced
    • 2 tablespoons dried or fresh herbs (oregano, basil, thyme, marjoram)
    • 1 courgette, sliced
    • 1 summer squash, sliced
    • 1 red pepper, seeded and cut into strips
    • 1 green pepper, seeded and cut into strips
    • salt and pepper, to taste
    • 1 pinch ground cumin
    • 1 pinch paprika
    • 5 firm tomatoes, quartered

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place the diced aubergine in a colander and sprinkle with salt. Set aside for 15 to 20 minutes then rinse under a tap and squeeze out any excess liquid with your hands.
    2. In a large pan heat the oil over medium-high heat. Add the onion, garlic and herbs and cook and stir for few minutes until the onion is translucent.
    3. Add the aubergine, courgette, squash and pepper and mix well to coat the vegetables with oil and herbs. Season with salt, pepper, cumin and paprika. Cook and stir for 5 to 10 minutes then add tomatoes and simmer for 10 more minutes.
    4. At this stage you can remove the pan from heat when the vegetables are half cooked or simmer for 20 more minutes, stirring occasionally until softened. Serve immediately.

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