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Wednesday 22 July 2015

A Classic French Ratatouille !


Why not enjoy this super healthy classic French vegetarian dish.


Serves Four
2 large aubergines
4 small courgettes
2 red or yellow peppers
4 large ripe tomatoes
5 tbsp olive oil
supermarket pack or small bunch basil
1 medium onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1 tbsp red wine vinegar
1 tsp sugar (any kind or use your preferred sweetener)


1. Cut the aubergines in half length-ways. Place them on the board, cut side down, slice in half length-ways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.

2. Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.

3. Set a sauté pan over medium heat and when h
ot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.

4. Tear up the basil leaves and set aside. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

You may also:

Give the dish a Moroccan twist by frying the onions with 2 tsp harissa paste and stirring in 400g can chickpeas, drained. For a more intense Mediterranean flavour, add 1 tbsp capers, a handful of pitted black olives and a few chopped anchovies.

Make it your own ... spoon into a gratin dish, sprinkle with crumbs from 2 slices bread and a handful grated parmesan. Drizzle with olive oil and grill until golden. 

Make it your own ... add a de-seeded and finely chopped chilli with the garlic for an extra kick.

However you choose to prepare and cook, there are always some variations you may wish to try ... if you are a diabetic, or have any underlying health issues or allergies, care should always be given to which recipes and which ingredients you choose to use.

Image result for ratatouille food

Image result for ratatouille food

Image result for ratatouille

not to be confused with this Ratatouille !

Original recipe idea from here - food can look so colourful and inviting

All the best Jan 


The Happy Whisk said...

I love that little rat movie. I own it and have seen it many times. Good stuff.

Plowing Through Life (Martha) said...

This looks so delicious. And I love that it's vegetarian!

Jo said...

This is a great dish for when the harvests start arriving and you're overrun with veggies.

Lowcarb team member said...

Hi Ivy - yes, I couldn't resist showing a picture of the rat! And the ratatouile tastes great!

Hi Martha - yes, a great recipe and so suitable for vegetarians.

Hi Jo - I thought of you when I posted this up ... it is indeed a great recipe for when you are overrun with veggies ...

Thanks to all for your comments.

All the best Jan

The Happy Whisk said...

I have a picture of him saved that I thought I'd use for a Who Am I? post, but I kept forgetting about the little bugger. Thanks for the reminder.

Happy Weekend.

Lowcarb team member said...

Hi Ivy - yes, I like your Who Am I posts ...
I also like your filet minion !!

Happy Weekend

All the best Jan