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!!!
200 grams cherry tomatoes
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
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
- Preheat the oven to 180°C.
- 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.
- In your baking dish, pour enough of the tomato sauce to cover the base (I used an oval glass baking dish).
- 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.
- Roast in the oven for 35 – 40 minutes. Just before vegetables have finished cooking, reheat the rest of the tomato sauce.
- Remove the vegetables from the oven, drizzle with the remaining tomato sauce. Serve hot.