Ratatouille

I don’t often eat ratatouille, but it is such a simple dish that can be made rustic or elegant depending on the presentation. Plus, it can be made with a variety of vegetables, which makes it a flexible recipe too.

I used my mandolin to slice all of my vegetables to equal thickness. I also wanted to make my ratatouille look as close to the version in the Pixar film as possible – because that’s how my brain works.

This ratatouille is super simple, and if you have a preferred tomato sauce that you like to use, then by all means use it!!!

Ingredients

200 grams cherry tomatoes
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
salt
pepper
3 medium courgettes (I had dark and light green), sliced into rounds
2 Japanese aubergine (long and thin), sliced into rounds
4 medium carrots, sliced into rounds

  1. Preheat the oven to 180°C.
  2. In a saucepan, over medium heat, add the olive oil and cherry tomatoes. Cook for 10 minutes, then squash gently with a potato masher. Add garlic and onion powder, and salt and pepper to taste. Cook for a further 15 – 20 minutes, until the sauce thickens.
  3. In your baking dish, pour enough of the tomato sauce to cover the base (I used an oval glass baking dish).
  4. Layer vegetables over the tomato sauce in your baking dish in whatever pattern you like. Drizzle with olive oil and season with salt and pepper.
  5. Roast in the oven for 35 – 40 minutes. Just before vegetables have finished cooking, reheat the rest of the tomato sauce.
  6. Remove the vegetables from the oven, drizzle with the remaining tomato sauce. Serve hot.

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