A super healthy classic vegetable stew recipe, packed full of fresh vegetables and herbs and absolutely bursting with wonderful flavor. Ratatouille recipe is originated in Nice, France and several times, it is referred to as ratatouille niçoise.


SERVES          4



Ratatouille | Vegetable Stew Recipe

2 large aubergines, roughly chopped

4 courgettes, roughly chopped

2 onions, sliced

1 large red pepper, seeded and roughly chopped

2 tbsp olive oil

2 garlic cloves, chopped

1 large red pepper, seeded and roughly chopped

1 large yellow pepper, seeded and roughly chopped

3 plum tomatoes, skinned, seeded and chopped

1 tsp coriander seeds, crushed

Sprig of fresh rosemary

Sprig of fresh thyme

8 basil leaves, torn

Salt and ground black pepper

Sprigs of fresh basil or parsley, to garnish


Preparation Method:

Ratatouille | Vegetable Stew Recipe

Sprinkle the aubergines and courgettes with salt then put them in a colander with a plate and weight on top to extract the bitter juices. Leave for about 30 minutes.

Heat the olive oil in a large saucepan. Add sliced onion and fry gently for 6-7 minutes, until just softened. Add chopped garlic and cook for another 2 minutes.

Rinse the aubergines and courgettes and pat dry with a clean dish towel. Add to the pan with peppers, increase the heat and sauté until the peppers are just turning brown.

Include the herbs and coriander seeds then cover the pan and cook gently for about 40 minutes. Add the tomatoes and season with salt and pepper. Cook gently for a further 10 minutes, until the vegetables are soft but not too mushy. Remove the sprigs of herbs. Stir in the torn basil leaves and check the seasoning. Leave to cool slightly and serve Ratatouille warm or cold, garnish with sprigs of basil or parsley.


Read: Multi colored Vegetable Stew Recipe