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ratatouille in a dutch oven


Cowbridge Kitchen

Ratatouille is a classic recipe created by the French as a way of using up leftover vegetables, and what a great dish this is.

Often forgotten, this is a classic vegetarian dish , a one pot recipe that anybody can make. In this recipe we have stuck to the classic recipe by using Mediterranean vegetables such as Courgettes and Aubergine but you can pretty much use any vegetables you have.

The only rule to follow with Ratatouille is that it is cooked in a tomato based sauce, simple to make and even easier to eat, Ratatouille is ideal as a starter or a light main course.

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It takes about 1hr 10 minutes to make this
25 mins Prep time
45 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on a 215g serving
1 cup

Calories: 140
Protein: 2.4g
Fat: 10g
Carbohydrates: 12g
Fiber: 4.1g
Sugar: 7.3g
Nutritional information Nutrition
This recipe will serve 4 people Table for Two Servings
Easy : This recipe is easy to make
Anybody can have a go at this recipe
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Ratatouillie is a French dish, generally believed to have been created to use up left over vegetables.

Vegetable Recipes ,

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Cost to make:
£4.49 / $5.68 (Est.)

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Dutch Oven,

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    How to Make Ratatouille

    Ratatouille, Occitan: ratatolha, is a French Provençal dish of stewed vegetables, originating in Nice, and sometimes referred to as ratatouille niçoise Source : Wikipidia

    Ratatouille was first created in 1877, and given its relitively recent inception there are many varistions of this recipe.

    Ratatouille is a rather obvious vegetarian and vegan dish, that can be served as a main course or as a vegetable side dish.

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    2 Red Peppers
    1 Brown Onion
    2 Courgettes
    1 Egg Plant
    1 teaspoon of Lazy Garlic
    100 ml Tomato Puree
    1 Tin Chopped Tomatoes
    3 -4 Bay leafs
    200 ml Vegetable Stock
    Olive Oil
    Salt & Pepper for seasoning.

    Cooking Instructions

      For the Vegetables
    1. Dice up the onion , peppers , courgettes and egg plant .
    2. Fry off the egg plant & Courgettes in olive oil & salt and set aside in a cast iron casserole dish.
    3. For the Sauce
    4. Fry off the onion , peppers & Garlic in olive oil until soft.
    5. Add the tomato paste and mix together well.
    6. Then add enough veg stock to make a thick sauce , mixing together with a wooden spoon.
    7. Making the Ratatouille
    8. Get the heat under the casserole dish , and start warming the egg plant & Courgettes.
    9. Add the tin of chopped tomatoes and mix in well.
    10. Next add the sauce mix to the casserole dish and season with pepper.
    11. Mix together well , then cover and cook in a preheated oven for 30 minutes.
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    Chefs Tips

    Another classic French recipe created to use up leftover vegetables.