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Best Round-About Ratatouille

A classic French vegetable stew, originally from Nice. Main ingredients include tomato, aubergine & courgette.
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Servings: 4 people
Course: Main Course, Side Dish
Cuisine: French
Ingredients Method Notes

Ingredients
  

Veggies for Sauce
  • 600-700 g Tomatoes any type
  • 1 Medium Red Onion
  • 1-2 Garlic Cloves
  • 1 Tbsp Fresh Oregano Leaves
  • 5 Basil Leaves
  • 2 Tbsp Olive Oil
  • Salt
  • Pepper
  • 1 Tbsp Splash of Balsamic Vinegar
  • 1 Brown Sugar
For the Vegetable Layer
  • 500 g Fresh Tomato
  • 500 g Aubergine
  • 500 g Courgette

Method
 

  1. Pre-Heat the oven to 180°C.
Make the Sauce
  1. Roughly chop all of your veggies, toss with olive oil, salt & black pepper.
  2. Place it all the vegetables for the sauce in a greased overproof dish or lined baking dish. Put the vegetables into the oven for 12-15minutes.
  3. Add the vegetables to a food processor together with the brown sugar, balsamic vinegar & herbs.
  4. Pulse until the sauce is thick but smooth. Taste & season if required. (Add a splash of water if necessary.)
Assemble the Ratatouille
  1. Slice your tomato, aubergine & courgette (baby marrow) in thin slices, ensuring that all the slices are equally thick.
  2. Sprinkle the aubergines with a good amount of salt. Wait for about 5 minutes (or until droplets start to form on the aubergine). Rinse with clean, cold water & pat dry.
  3. Use a round, ovenproof dish (25cm diameter) & spray with cooking spray.
  4. Carefully pack the vegetables (aubergine, tomato, courgette) around the dish.
  5. Drizzle with olive oil & add a good sprinkle of salt & pepper.
  6. Place in the oven for 30 min or until the ratatouille is cooked.
  7. Enjoy on its own or as a side dish.

Notes

The sauce can be made 1-3 days ahead of time & kept in the fridge.