The Ratatouille

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A versatile dish that can be used on its own or as a basis for many other recipes.


Serves 4.



4 tomatoes, skinned and diced or 2 tins of chopped for speed

1 courgette(zachini, washed and cut into slices roughly ½ inch thick

Garlic salt (if available)

1 pepper (any colour) de-seeded and chopped

1 teaspoon dried mixed herbs

Wine vinegar and or a splash of dry white wine to taste

1 clove of garlic, crushed

4 tablespoons olive oil

Salt and pepper to taste

1 Onion, chopped don’t be fussy

1 Bouquet garni (if available)

1 tablespoon chopped fresh parsley optional


What you will need


High sided frying pan or medium to large saucepan

Spoon for stirring and serving

Serving dish if not being used as an addition to a recipe see here for an idea


Skin the tomatoes, chop them ( if using fresh), put in a bowl and sprinkle with pepper, garlic salt (or salt), herbs and wine vinegar to infuse.


Heat the oil in a the frying pan. On a medium to low heat


Gently fry the onion until transparent, then add the courgette slices and chopped pepper.


Stir continually to prevent the vegetables from burning.


Stir in the tomatoes and crushed garlic. Season to taste and add the bouquet garni and chopped parsley (optional).


Cover and cook over a low to moderate heat for 20 minutes. There should be little liquid left at the end of the cooking period.

For extra flavour, add a tablespoon of tomato puree and a dash of Worcestershire Sauce. This leaves somewhat more liquid at the end. Other vegetables, whatever are available, can be added to the pan it is a very much of a what you have will do (I often use aubergine or egg plant)




looking for other vegetable dishes click here


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