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Fresh Ratatouille

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  • Serves: 6 - 8
  • Prep Time: 20 mins
  • Ready in: 20 mins
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Fresh Ratatouille


  • Salt and freshly ground black pepper
  • 1 red pepper, deseeded and chopped into 3cm (1in) pieces
  • 1 yellow pepper, deseeded and chopped into 3cm (1in) pieces
  • 2 courgettes, cut into 2cm (¾in) pieces
  • 1 aubergine, cut into 3cm (1in) pieces
  • 6 tbsps olive oil, plus an extra drizzle
  • 2 small onions, roughly chopped
  • 3 garlic cloves, peeled and crushed
  • 1x400g (14oz) can chopped tomatoes in juice
  • 6 fresh plum tomatoes, cut into
  • quarters and seeds removed
  • 4 tbsps chopped basil

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  1. Bring a large pan of water to the boil, add plenty of salt and re-boil. One by one, add the peppers, courgettes and aubergine then re-boil for 1 minute and refresh in cold water.
  2. Heat the olive oil in a frying pan, add the chopped onions and garlic then cook for 3 minutes until they take a little colour. Add the par-boiled veg and tinned tomatoes then cook for 20 minutes until well reduced.
  3. Add the rest of the olive oil, the fresh tomatoes and basil then just warm through.
  4. Serve with the sliced leg of lamb. Trust me, this works really well with it.