Ratatouille

January 17, 2016 (Last Updated: January 11, 2019)
Ratatouille recipe

Originating in Nice, Ratatouille is one of the most beloved French dishes. Simple to make but bursting with flavour, this veggie dish is a star of colours and taste.

Recipe by Leila Saffarian 

Photograph by Roelene Prinsloo 

Print Recipe

Ratatouille

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 60ml (4 tbsp) olive oil, plus extra for baking
  • 2 onions, sliced
  • 2 aubergines, roughly chopped
  • 4 baby marrows, thickly sliced
  • 1 red and yellow pepper, seeded and quartered
  • 4 garlic cloves, thinly sliced
  • 5 tomatoes, thickly sliced
  • 5 sprigs fresh thyme
  • 4 large garlic cloves, skin on
  • salt and freshly ground black pepper, to taste

Instructions

1

Preheat the oven to 180°C.

2

Heat the oil in a large frying pan over medium heat. Add the onions and fry until brown, about 8 minutes. Remove from the pan and spoon into a large baking dish.

3

Fry the remaining vegetables in separate batches until golden, adding more oil if necessary. Layer the vegetables in the baking dish with the onions and scatter with the sliced garlic.

4

Place the tomatoes and garlic cloves in the baking dish as the final layer. Add the thyme and season well. Drizzle with olive oil.

5

Bake in the preheated oven for about 30 minutes or until soft and tender.

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January 17, 2016 (Last Updated: January 11, 2019) By
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