The Best Ratatouille Recipe




Halve the courgettes lengthways, slice the aubergine into 1cm thick rounds and place both on the griddle pan, turning when charred. Don’t be shy – the more charred the better the flavour!

Meanwhile, head the oil gently in a deep pot.  Throw in the red onion (peeled and roughly chopped), chopped peppers, crushed garlic, harissa, anchovies and 1 teaspoon of their oil. After about 5 minutes add the passata and tomatoes. Simmer, stirring occasionally.

Remove the charred courgettes and aubergine from the griddle pan as they are finished grilling and set aside onto a plate. When all grilled to perfection , roughly chop into big chunks and add them to the main pot. Stir and simmer for a few minutes, then add the balsamic vinegar and fresh herbs. Serve with a dollop of yoghurt. Nice with regular steamed or saffron rice.

*Omit for vegan recipe. Vegetarians that eat yeast may substitute vegetarian umami for the anchovies.


5 responses »

  1. sounds delicious, what are harissa and passata? For those of us without a grill pan, brush your veggies with olive oil and bake in a single layer on a cookie sheet at 4oo degrees until charred.

    • Harissa is a hot condiment you can buy in middle eastern grocery stores – it comes in a tube (or find it sometimes in the international section of your regular grocery store). In a pinch you could substitute it with a few drops of tabasco sauce or a dash of chilli or cayenne powder.

      Passata is pureed tomatoes – here in the UK we can buy it in jars or tetra packs – but I just take the amount of tomaotes called for (fresh or frozen) and whir them until smooth in my food processor.

      Good idea for the veggies if someone has no grill pan – I think you could also pop them under the broiler until charred as well. I invested in the pan and use it for steak, chicken, and in this recipe, I like the stripey lines it puts on the veggies 🙂

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