Traditional Ratatouille

by Edward Daniel
Caption of Traditional Ratatouille. Image by Edward Daniel (c).

Ratatouille is a great hearty, striking and rustic dish. I make this traditional dish without much liquid and serve with a side of potatoes.

Caption of Traditional Ratatouille. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 aubergines
  • 2 medium red onions
  • 2 cloves garlic, crushes
  • 4 tbs extra virgin olive oil
  • 2 courgettes, diced
  • 1 pepper, chopped
  • 4 large vine tomatoes, chopped
  • 1 tbs vegan red wine vinegar
  • small bunch basil
  • black pepper


  1. Wash the aubergines under water and wipe the aubergines with a dry cloth. Cut into small bite-shaped chunks. Place into a colander and drizzle with sea salt. Place a cloth over the colander and allow standing for approximately an hour. Dry with the cloth ensuring all moisture is removed.

Top tip – the salt helps draw out any excess moisture and bitterness.

  1. Chop the onion and fry with the garlic in olive oil until the onion starts to caramalise under a medium heat.
  2. Add and sauté the aubergines and courgettes until they start to brown.
  3. Finally, add the peppers and tomatoes and gently simmer for about 10 minutes until the flesh of the tomatoes soften.

Top tip – for me, it is important to ensure that the vegetables do not overcook and maintain their distinctiveness.

  1. Just before serving tear the basil into small pieces and add the basil, wine vinegar and pepper to the ratatouille.

Top tip – there is no need to season with further salt.


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