Rich Ratatouille

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  • 6 tbsp rapeseed oil
  • 2 large aubergines, cut into 1 inch chunks
  • 4 small courgettes, sliced into 1 inch chunks
  • 1 red and 1 yellow pepper, deseeded and cut into 1 1/2 inch chunks
  • 2 small red onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1/2 tsp coriander seeds, crushed
  • 1 tbsp red wine vinegar
  • 8 large, ripe tomatoes, peeled and seeded, roughly chopped
  • 1 small bunch of basil, roughly torn


  1. Heat 2 tbsp oil in a large casserole, browning the aubergines on all sides. Set aside on a plate, use a little more of the oil and do the same to the courgettes, and then the peppers. Use the remaining oil and cook the onions gently for 10 minutes until soft and caramelised. Add the garlic and cook for a minute, then add the coriander seeds and vinegar. Combine then add the tomatoes and half the basil. Tip the aubergines, courgettes and peppers back in, season and cook for 15-20 minutes, until the veg are soft and the tomatoes have melted into the base. Check seasoning, scatter with the rest of the basil and serve.