Recipe – Ratatouille (V)

By May 6, 2014

Food. Leeds.

 Serves 2-3

Cooking time:  25 minutes

A quick and speedy version of the classic French dish. So versatile this can be eaten on its own, with salad, on a bed of pasta or with a chunk of fresh bread.

A healthy and delicious vegetarian stew which is lovely all year round and serves as a basis for most stews I make during the winter.

It is a great way to use up leftover vegetables which are in season, making this a waste friendly and cheap meal to make (especially if you shop at your local market!).

It is also lovely to eat cold if you have any left over for the next day.


1 can of Tinned Tomatoes

1tbsp Tomato Puree

1tsp Mixed Herbs

1/2tsp Smoked Paprika

1/2 tsp Sugar

1 large Red Onion

2 cloves of Garlic

1 Courgette

1 Pepper

1 Aubergine

Fresh basil and salt and pepper to taste


1.  Mince the cloves of garlic and dice the onion and place in a pan with a little bit of oil. Add the mixed herbs and smoked paprika and cook on a low heat.

2.  Start chopping the rest of the vegetables nice and chunky. Add them to the pan with the garlic and onions and leave them to sweat for 5 minutes.

3. Add the tin of tomatoes to the pan, along with the tomato puree and the sugar. Season to taste. Cover the pan and continue to cook on a low heat for 15 minutes.

4. By this point a nice thick stew will have formed, if you want to make it even thicker then you can add some cornflour to the mixture.

5. Stir in some fresh chopped basil, season with salt and sugar to taste and serve.

Recipe by Alice Wood

Filed under: Food