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Sunny Ratatouille

Preparing time: 30 min
Cook time: 1 hr
1 aubergine
2 courgettes
1 large onion
1 red pepper
2 tomatoes, skin off
4 garlic gloves
Dice the courgetteDice the courgetteDice the aubergineDice the onionDice the red pepperDice the tomatoesChop the garlic
Dice the vegetables, chop garlic cloves finely, and keep them in separate piles.
Oil olive or vegetable olive to cook
Heat the oil in a panCook the onions, brown it a littleCook courgette

Set aside the cooked courgetteSet aside cooked aubergineCooke the dices peppers

Heat the olive oil in a large pot with a thick bottom over high heat. Cook the vegetables individually, except the tomatoes. Drain them if there is any excess olive oil and save it for cooking the rest. Set aside the cooked vegetables.
1 tbsp tomato paste
Fresh thyme and 2 bay leaves
Salt and pepper to season
Add diced tomatoesAdd tomato pasteAdd chopped garlicAdd saltAdd black pepperAdd herbs
Combine all vegetables in the same pot; add diced tomatoes, tomato paste, chopped garlic, and herbs and season with salt and pepper. Stir gently, cover with a lid and cook on medium heat for 30 minutes until the vegetables are tender. Serve warm or cold, with bread, on rice or with meat.

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  • Audrey Pompom says:

    Ratatouille is delicious, especiaaly cooked from vegetables in season. Now I make it once a week as there is plenty of fresh veggies around. Great recipe , I cook it in the oven but the stove also ok. Nice website, Audrey


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