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
- 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
Preheat the oven to 180°C.
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.
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.
Place the tomatoes and garlic cloves in the baking dish as the final layer. Add the thyme and season well. Drizzle with olive oil.
Bake in the preheated oven for about 30 minutes or until soft and tender.