Aubergines and courgettes baked in a thyme, marjoram, oregano, bay leaves and fennel seeds tomato sauce, and charred peppers; Ratatouille.
Imagine sinking your teeth into a flavourful, plant-based masterpiece that will leave you craving for more. And, lounge.
This mouth-watering vegan Ratatouille recipe will shatter any notion that wholesome food can’t be made with simplicity and love.
When to make this:
Make this:
- When you’ve had a banger of a night before and hearty dish that’ll touch all the sides as you feel the hangover play out
- When it’s a lazy Sunday. It’s time for. a hearty, nutritious dish that’s ideal for a post-weekend brunch or lunch
- When you’re feeling creative. It’s s chance to elevate the classic Ratatouille with a personal touch
Inspiration Behind the Recipe:
My love for Ratatouille began during my student days in Chester, where I created this dish for friends using simple household ingredients. It’s a recipe that brings people together, and I’m excited to share it with you.
Ratatouille is a deeply satisfying, rustic dish that showcases the beauty of individual ingredients. By cooking each component separately, aficionados can unlock the full potential of the herbs and spices, allowing the flavours to meld together in perfect harmony. When you take a bite, the distinct taste of each ingredient shines through, enriched by the aromatic essence of thyme, marjoram, oregano, bay leaves, and fennel seeds. This nuanced balance of flavours elevates the dish to a new level of richness and delight.
Recipe Highlights:
- Vegan, paleo, and French-inspired: A stunning combination of flavours and dietary benefits
- Individual ingredients shine: Each component is cooked separately, allowing the unique flavours to emerge and blend together in harmony
- Herbal aromatic depth: The thyme, marjoram, oregano, bay leaves, and fennel seeds create a rich, savoury aroma
- Easy to customise: Perfect for experimenting with new ingredients and making the dish your own
What equipment to use:
For this recipe, I suggest:
Stove
Oven
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 100g olive oil
- 2 aubergines
- 1 medium red onion
- 2 cloves garlic, crushed
- 2 courgettes
- 2 bell peppers, chopped
- 400g large vine tomatoes, chopped
- 1tbs red wine vinegar
- Few sprigs of thyme
- 1tbs marjoram
- 1tbs oregano
- 1tbs fennel seeds
- 2 bay leaves
- black pepper
Instructions
- Thinly slice the aubergines. Place into a colander and drizzle with sea salt. Place a cloth over the colander and stand for approximately an hour. Dry the aubergines with the cloth ensuring all moisture is removed.
Top tip – the salt helps draw out any excess moisture and bitterness.
- Preheat oven to 180 degrees Celsius, or to 160 degrees if a convection oven.
- In a frying pan sauté the onion in a couple of tablespoons of oil until translucent. Set to one side.
- Separately sauté the aubergines and courgettes in the remaining oil and set to one side until they start to brown.
- Boil water and switch off the heat. Dowse the tomatoes in the water for a couple of minutes and peel off the skin. Whizz the tomatoes into a puree and transfer to a bowl. Add in the herbs.
- Transfer all the ingredients, save the bell pepper into a large baking dish and pour over the tomato paste.
- Cover with aluminium foil and bake in the oven for 30 minutes.
- In a separate baking dish dry roast the peppers for 20 minutes until charred. Remove the skin and seeds and set to one side.
- Just before serving add some freshly ground pepper, bell pepper and drizzle over the red wine vinegar.
