Red Ratatouille

Red Ratatouille

It has been a while since I published something but there is a good reason for it. On the 8th April I became a dad for the second time! So as you can imagine recent weeks were rather busy for me. One of the things we are trying to do now is to cook larger batch of something and use it over 2 or more meals. Freezer helps in this case as well. One of my favourites in this department is red ratatouille. It is extremely easy to make, has lot of flavour and works great with both oily and white fish as well as poultry. Plus it is a great way to put some more veg in your diet!

ratatouille vegetables

Serves 4


  • 1 medium aubergine, washed and cut into bite-size chunks
  • 2 small on 1 large red onion, finely diced
  • 1 clove of garlic, crushed
  • 1 large red pepper, cored, deseeded and diced
  • 1 tin of chopped tomatoes
  • A pinch of caster sugar
  • Salt and pepper to season


  1. Heat a little oil in a large saucepan, add onions and fry until soft but not brown. Add garlic and cook for a further minute.
  2. Add the aubergine and fry until pale brown.
  3. Add the red pepper and fry over a low heat for another couple of minutes until the pepper softens slightly.
  4. Add the tomatoes, sugar and seasoning, cover with a lid and simmer gently for about 20 minutes until the vegetables have softened but not broken up. If the ratatouille is too wet, remove the lid to reduce the it.
  5. Serve immediately. Alternatively, once cooled it can be kept in a fridge for 24 hours.

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