Easy Ratatouille

Course: Side
Cuisine: French
Keyword: dairy-free, easy, eggplant, french recipe, gluten-free, peppers, summer, tomatoes, vegan, zucchini
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Author: The Petite Cook
This easy Ratatouille recipe comes together quickly for an easy one-pot weeknight meal. It’s a light and fresh meal that’s naturally gluten-free, dairy-free and vegan.
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Ingredients

For the sauce:

  • 2 tbsp extra-virgin olive oil
  • 1/2 large red or white onion finely chopped
  • 1 red bell pepper roughly chopped
  • 1 can organic tinned tomatoes, drained (400 gr)
  • 1 garlic clove
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar
  • 1 tsp freshly teared thyme leaves
  • 1 tsp freshly dried oregano
  • sea salt and black pepper to taste

For the ratatouille:

  • 2 large courgettes
  • 3 small long aubergines
  • 2 salad tomatoes
  • 2 small red onions
  • 2 thyme sprigs
  • a pinch of freshy dried oregano
  • a glug of extra-virgin olive oil
  • sea salt and black pepper to taste

Instructions

  • For the tomato sauce: heat the olive oil in a shallow cast-iron pan over medium-low heat. Add the onion and garlic, then add the tomatoes and roughly chopped red bell pepper.
  • Stir-fry for 5 min, then add in the sugar, balsamic vinegar, thyme and oregano. Mix all the ingredients together and gently crush the tomatoes with a wooden spoon.
  • Allow cooking for about 15 minutes, stirring occasionally, then season with salt and pepper to taste.
  • Preheat oven to 180 C / 375 F.
  • Transfer the sauce into a food processor and mix until creamy but still a bit chunky. Add a splash of boiling water if necessary.
  • Spread 1 cup of the tomato sauce evenly over the bottom of your shallow cast-iron pan.
  • To make the ratatouille, start by slicing zucchini, eggplants, red onions and tomatoes into even thin slices and set them aside.
  • Arrange one slice of each vegetable on the pan and continue until the pan is full. To make things easier, stack the veggie slices in your hand then layer them into the pan.
  • Season with a pinch of oregano, sea salt and black pepper on top, and finish off with a swirl of olive oil.
  • Bake for 30 minutes in the oven, checking after 20 minutes if the veggies are tender and the sauce is gently bubbling on the sides.
  • Remove the pan from the oven, allow to cool for 5 minutes, then serve.

Notes

Ratatouille storage instructions: Store in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month.
This post was firs published in August 2017 and updated with more info.