Find your recipes and restaurants here

Sumptuous ratatouille

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 14
Servings 6


  • 1
    medium aubergine, sliced and quartered
  • 2
    courgettes, sliced
  • salt
  • 2
    onions, sliced
  • 2
    fat garlic cloves, crushed
  • 30
    olive oil
  • 1
    each green, red and yellow pepper, seeded and sliced
  • 100
    button mushrooms
  • 400
    can peeled tomatoes, drained and chopped
  • 45
    red wine
  • 15
    tomato paste
  • 10
  • salt and freshly ground black pepper
  • chopped fresh basil, oregano and parsley


Sprinkle the brinjals and courgettes with salt and allow to stand for 30 minutes.
Wash and dry well with absorbent paper.
In a large flameproof casserole with a lid, fry onions and garlic in the oil.
Add peppers, fry for two minutes, remove from casserole and set aside.
Using the same casserole, fry brinjals and courgettes for two minutes.
Add onions, mushrooms, tomatoes, wine, tomato paste, sugar, salt and a generous sprinkling of pepper to the brinjals and courgettes.
Cover and simmer gently for 45 minutes.
Add the fresh herbs and simmer for a further 30 minutes.
Serve hot or cold as a vegetable course.
Leftover ratatouille makes an excellent omelette filling!

Read more on: sauté

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.