Ratatouille Recipe. Fresh, filling and flavoursome.

Want something filling but fresh and crammed full of goodness. Look no further. We love a big bowl of this with some feta cheese crumbled over the top. YUM! Give it a try – it’s SO easy, from pan to plate in 30 mins.


  • 2 red onions (roughly chopped)
  • 4 cloves of garlic (crushed)
  • 2 aubergines (cut into chunky cubes)
  • 3 courgettes (thickly sliced)
  • 3 red or yellow peppers (roughly chopped)
  • 6 ripe tomatoes (quartered)
  • ½ a bunch of fresh basil
  • olive oil
  • a few sprigs of fresh thyme
  • 1 tablespoon balsamic vinegar
  • ½ a lemon


  • Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat.
  • To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Cook for 10 minutes, or until softened and golden.
  • Add the chopped aubergines, courgettes and peppers and cook for around 5 minutes, or until golden and softened, but not cooked through.
  • Stir in the fresh tomatoes, the balsamic and a good pinch of sea salt and freshly ground black pepper.
  • Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 20/30 minutes, or until reduced, sticky and sweet. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a generous sprinkle of feta cheese.




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