Prep 30 minutes
Total 1 hour 30 minutes
US | Metric

Bringing Disney’s ratatouille to your dinner table! A delicious, rustic sweet red pepper and tomato sauce topped with thinly sliced Mediterranean vegetables and finished with a garlic & herb oil. Remy would be proud. Serve over a bed of rice, quinoa, pasta or other starch, pop a fried egg on top of it or simply serve it with some crusty French bread; the possibilities are endless. 

For the sauce:
  • 1 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 red sweet pointed peppers (Romano peppers), diced
  • sea salt and freshly-ground black pepper
  • 2 garlic cloves, minced
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried parsley
  • 400 g passata
  • 5 g fresh basil, roughly chopped
For the ratatouille:
  • 400 g courgette
  • 400 g aubergine
  • 400 g plum or large vine tomatoes
  • sea salt and freshly-ground black pepper
  • 3 tbsps extra-virgin olive oil
  • ¼ tsp garlic granules
  • ¼ tsp dried thyme
  • ¼ tsp dried basil
  • ¼ tsp dried parsley


Making the sauce

  1. Heat the extra-virgin olive oil in a medium saucepan over medium-low heat. Add the onion and red pepper, season with a good pinch of sea salt and freshly-ground black pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. 
  2. Add the garlic and herbs and cook, stirring constantly, until fragrant, around 1 minute.
  3. Add the passata and bring to a simmer. Turn the heat down to medium-low and cook uncovered for 10 minutes, stirring occasionally.
  4. Remove the saucepan from the heat and stir in the fresh basil. Taste and season with sea salt and freshly-ground pepper.

Making the ratatouille

  1. Heat the oven to 200℃/fan 180℃. While the sauce is simmering, thinly slice the courgette, aubergine and tomato. 
  2. Spread the sauce onto the base of a medium roasting tin. Layer the sliced vegetables over the sauce, either in rows or in a spiral. Season with sea salt and freshly ground black pepper.
  3. Combine the olive oil, garlic granules, dried thyme, dried basil and dried parsley in a small bowl. Brush or spoon the oil over the vegetables. 
  4. Cover with foil and bake for 40 minutes; remove foil and bake for another 20 minutes. Enjoy!