1 onion

1 clove of garlic

1 small aubergine

1 green pepper

1-2 courgettes

Spray oil

2 cans chopped tomatoes

1x5ml spoon mixed herbs

1x15ml spoon tomato puree


Saucepan, measuring spoons, chopping board, knife, wooden spoon, can opener.


1. Prepare the vegetables:

  • peel and finely dice the onion;
  • peel and crush the garlic;
  • dice the aubergine;
  • deseed and chop the pepper;
  • top, tail and slice the courgettes.

2. Fry the onion and garlic in the oil for 5 minutes.

3. Add the aubergine and fry for 5 minutes.

4. Add the pepper, courgette and canned tomatoes.

5. Stir in the herbs and tomato puree.

6. Bring to the boil and then simmer for 20 minutes.

Top tips:

  • Ratatouille works well as a topping or as a side dish - try serving it with a piece of fish.
  • Try changing the vegetables – you may be surprised!
  • Double the recipe and freeze half - it can be defrosted and used another time.

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Mix, Stir & Combine

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