Everybody has known about ratatouille – and you shouldn't be embarrassed to let it out was because of a scandalous little Disney rodent. It is one of my preferred vegetable dishes because of its shortsighted flavors and by and large adaptability. My heated ratatouille is intended to place slip into engaging while as yet increasing numerous an approval.

Homaging from France, ratatouille is generally made with remaining vegetables in one major pot that changes into a stewing seepage of gurgling goodness. Sounds delish? Hold up till you attempt my Georgie Eats uncommon wind. Through preparing the vegetables as opposed to bubbling, I make additional profundity and wealth which will before long make my heated ratatouille a staple supper in your home.

I have been a major enthusiast of ratatouille for quite a while. I make them everything, from Sunday meals to steak. This prepared ratatouille is a phenomenal dish for any event and left overs are abundantly invited in the ice chest. Most essentially I like to eat this with dark colored rice for a filling lunch/supper or all the more as of late I have been cherishing it as a pasta sauce completed with a little disintegrated feta on top.

In general my heated ratatouille formula is excessively straightforward. Despite the fact that the layering of the vegetables can be a brief period expending, the result is so justified, despite all the trouble!

Also try our recipe Spinach and Zucchini Vegetable Bake


Perfect with rice, or as a side dish to complete a feast, it works brilliantly as a pasta sauce or equally on toast for a quick lunch. Vegan, GF & healthy!


  • 1 red onion finely diced
  • 3 cloves garlic finely diced
  • 250 g passata
  • 1 heaped tbsp tomato puree
  • 15 g (1/2 bunch) basil roughly chopped
  • 1 heaped tsp dried thyme
  • Sea salt & freshly ground black pepper
  • 1 tbsp balsamic vinegar
  • 1 large courgette
  • 1 medium aubergine
  • 4 large tomatoes


  1. Preheat the oven 160°c fan/180°c/360°f.
  2. In a saucepan over a medium heat add the onion, garlic and 3 tbsp water. Fry for 7-10 minutes stirring regularly until soft and translucent. 
  3. Add the passata, tomato puree, basil, thyme and a generous pinch of salt and pepper into the pan and stir. Bring the mixture to the boil before removing from the heat and stirring through the balsamic vinegar. Set aside to cool. 
  4. Slice the courgette, aubergine and tomato as thin as you can (about 2mm in thickness). If you have mandoline you can use it here. Depending on how large your aubergine is you may want to cut each slice in half to create a semi-circle shape so that they sit better in baking dish.
  5. Pour the tomato sauce into the bottom of a medium sized oven proof dish. Layer the vegetable disks in lines over the top (ie. tomato, courgette, aubergine, tomato, courgette etc...) pushing each one halfway into the passata. Sprinkle the finished arrangement liberally with salt and pepper.
  6. Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue to bake for 10-15 minutes until the vegetables are soft and have a little colour. Remove from the oven and garnish with more basil before serving.

Read more our recipe : Cheesy Spinach Mini Frittatas

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