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Easy Roasted Ratatouille on a tray & being served into bowls
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5 from 1 vote

Roasted Ratatouille

Prep Time20 minutes
Cook Time1 hour
Author: Louise-Claire Cayzer

Ingredients

  • 1 large Aubergine chopped into 3cm cubes (eggplant to you Aussies & Americans!)
  • 2 medium Courgettes , cut into 1cm chunky half moons (Zucchini to my Aussie/US mates)
  • 2 long red pointy peppers or 1 large bell pepper cut into 3cm squares
  • 3-5 garlic cloves , diced
  • 1 onion , finely diced
  • 1 fresh red chilli (optional & totally non traditional, but very nice)
  • Around 500g fresh tomatoes , grated skins discarded or 1 tin tomatoes
  • 1 bay leaf
  • ⅘ sprigs thyme
  • 1 teaspoon dried oregano
  • Olive oil
  • Salt & Pepper to taste
  • A splash of red wine (again, totally optional & non traditional, but yummy nonetheless)
  • Fresh parsley and/or basil , to serve.

Instructions

  • Preheat your oven to 220C/ Gas mark 7.
  • In a deep baking dish or roasting pan, put the aubergine & peppers slicked with olive oil, Bake for 15 mins, then mix them up a bit to ensure even baking and cook for a bit longer.
  • Add all the other ingredients into the pan.
  • Continue roasting for at least 20 -30 mins, stirring every now and then to mix the delicious caramelised bits in and allow more parts to cook through.
  • If the Ratatouille is looking a bit wet, leave a bit longer in the oven. It should end up resembling a thick stew.
  • Once ready, stir in any fresh herbs then serve over rice, as a pasta sauce or as a side dish.

Notes

Even more delicious re-heated & served the next day.