Ingredients
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For the sauce
- 1 onion (chopped)
- 3 cloves garlic (finely chopped)
- 2 red bell peppers (diced)
- 400 gram tomatoes (diced)
- 1 tbsp tomato paste
- 1 sprig rosemary (leaves, finely chopped)
- 1 tsp thyme (dried)
- 1 tsp oregano (dried)
- 1 tsp basil (dried)
- olive oil (salt and pepper)
- 1 tsp light brown caster sugar (optional)
For the ratatouille
- 1 zucchini (sliced)
- 1 eggplant (sliced)
- 3 tomatoes (sliced)
- 1 sprig rosemary (leaves, finely chopped)
- 1 tsp thyme (dried)
- 1 tsp oregano (dried)
- 1 tsp basil (dried)
- olive oil (salt and pepper)
Equipment
- Round casserole dish
INSTRUCTIONS (how to make this recipe):
Make the sauce
- Heat some olive oil in a saucepan over medium heat, sauté the onion and garlic.
- Add the chopped red pepper and sauté until soft.
- Add the diced tomatoes and tomato purée. Stir well and simmer on a low heat for approx. 15-20 minutes.
- Add the herbs and season with salt and pepper. Add sugar if desired and mix together. Allow the sauce to cool slightly while you prepare the ratatouille.
Prepare the ratatouille
- Preheat the oven to 180 degrees Celsius / 356 Fahrenheit top and bottom heat.
- Pour the tomato sauce into the oven dish. Arrange the slices of zucchini, eggplant and tomato in a tiled pattern in the oven dish. Alternate the different vegetables to create an attractive pattern.
- Drizzle the vegetables with some olive oil and sprinkle them with the herbs, salt and pepper to taste.
- Bake the ratatouille for 35-40 minutes, or until the vegetables are tender and starting to brown.
- Serve the ratatouille with delicious bread, such as French bread, a salad and/or baked potatoes. Bon appetit!
Nutrition information per portion
Calories: 112kcal | Carbohydrates: 25g | Proteins: 5g | Fats: 1g | Saturated fats: 0.2g
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