Main dishes
Ratatouille
The ratatouille many people picture, thanks to the animated film, is a spiral of thinly sliced aubergine, courgette and tomato baked over a thick sauce of peppers, onion and tomatoes. The vegetables cook slowly under paper, turning soft and soaking up the sauce and herbs. It looks impressive and works as a light main or as a side for meat and fish. It's at its best in late summer and early autumn when the vegetables are sweetest. You'll need a round dish about 24-26 cm across.
Method
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Heat the oven to 180°C (fan 160°C).
For the sauce, finely chop the onion, pepper and garlic. Cook the onion and pepper in 20 g of the olive oil over medium heat for 7-8 minutes until soft. Add the garlic for 1 minute.
Add the canned tomatoes, crush them and season. Simmer for 10 minutes until thick. Spread the sauce evenly over the base of a 24-26 cm dish.
Slice the aubergine, courgette and tomatoes into 3 mm rounds. A mandoline makes this easy.
Arrange the slices over the sauce in a spiral from the edge to the centre, alternating aubergine, courgette and tomato and packing them tightly.
Mix the remaining olive oil with 1 teaspoon of herbs and a pinch of salt and pepper. Drizzle over the vegetables.
Cut a circle of baking paper to fit the dish and lay it directly on the vegetables. Bake for 40 minutes.
Remove the paper and bake for another 15-20 minutes until the vegetables are completely tender and lightly coloured at the edges. Scatter with fresh basil.
Tips for success
- Keep the slices the same thickness, or the thin ones collapse while the thick ones stay firm.
- Don't skip the paper lid. Without it the top dries out before the vegetables cook through.
- If the aubergine is bitter, salt the slices for 15 minutes and pat dry.
- Keep the sauce thick. A runny sauce turns the dish into a stew.
Serving and storage
Serve warm or at room temperature with bread to mop up the sauce. It's good on its own, with couscous or bulgur, or alongside chicken and fish.
Keep in the fridge for up to 3 days; it's even better the next day. Reheat in the oven or eat at room temperature.
Variations
- With cheese: sprinkle with parmesan or feta for the last 10 minutes.
- Stew-style: cut the vegetables into chunks and simmer in a pot for 40 minutes.
- With red onion: add thin rounds of red onion to the spiral.
Calories and macros
Per serving (about 418 g):
Per 100 g: 43 kcal, P 1, F 2.6, C 4.7. An estimate based on average ingredient values. Your daily calories ›
