Ratatouille

Ratatouille

Ratatouille is such a wonderful vegetarian option if you’re looking for something hearty and filling. I was recently talking to a friend of mine and her kids have renamed ratatouille in their house as ‘rat chunks’ which I thought rather cute. Feel free to make this in the slow cooker – will take about 8 hours on low or 4 hours on high.

serves 4-6

2 onions
2 medium eggplant (aubergine)
2 red capsicum (peppers)
2 zucchini (courgettes)
2 cans tomatoes (400g / 14oz each)

1. Preheat oven to 150C (300F).

2. Chop all veg into chunks and place in a large oven-proof dish. Drizzle very generously with extra virgin olive oil.

3. Cover and bake for 2 hours.

4. Remove the lid, stir well then continue to bake for another 2 – 2 1/2 hours or until all the veg are tender and the sauce has reduced. Taste season.

prepare ahead?

Absolutely! Like all slow cooked dishes, this will improve with a little time sitting in the fridge.

leftover potential

Great! Will keep in the fridge for a week or more.

variations for fun

carnivore – a little ground or minced beef would help keep the carnivores happy. But to be honest this dish is so satisfying they may not notice the lack of meat 😉

herbs -thyme or rosemary added at the beginning will add some lovely fragrance. Or freshen it up with a handful or fresh basil leaves or parsley scattered over at the end.

hot – add a little fresh or dried chilli.

higher protein – a few chunks of tofu cooked in with the veg will help. Or a drained can or two of white beans or some cooked lentils.

short on time? – increase the oven temp to 200C (400F) – should halve the cooking time. Be careful it doesn’t dry out too much in step 4.

problem solving guide

too watery – just keep cooking with the lid off until the sauce is how you’d like it to be.

bland – season with more salt and pepper or try a little tomato paste or soy sauce.

veggies hard – it’s important to make sure all the veg are well cooked. So be sure and test them thoroughly and if you think they aren’t done – keep cooking. Especially important for the eggplant.

serving suggestions

Serve anywhere you’d normally serve a meat ragu or stew. Lovely with pasta or zucchini or carrot noodles or served over a big bowl of baby spinach leaves.

Wonderful as a one bowl meal on its own.

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