Nigella Lawson’s Ratatouille is made of eggplant, zucchini, red and yellow bell peppers, onion, garlic, tomatoes, olive oil, thyme, and basil it serves 6 and takes about 1 hour, including roasting and simmering, to prepare and cook delicious and hearty!
Try More Nigella Lawson Recipes:
💚 Why You’ll Love This Ratatouille Recipe:
- Flavorful and Aromatic: The combination of fresh vegetables, herbs, and garlic creates a rich and aromatic dish that bursts with flavor.
- Healthy and Nutritious: Packed with vitamins, minerals, and antioxidants from a variety of fresh vegetables, this dish is both healthy and nutritious.
- Great for Meal Prep: Ratatouille often tastes even better the next day as the flavors meld together, making it perfect for meal prep and leftovers.
- Low-Calorie and Gluten-Free: Naturally low in calories and gluten-free, it’s suitable for those looking to maintain a healthy diet or with dietary restrictions.
- Vegetarian and Vegan-Friendly: A perfect option for vegetarians and vegans, offering a hearty and satisfying meal without any animal products.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible even for novice cooks.
❓ What Is Nigella Ratatouille Recipe?
Nigella Lawson’s Ratatouille includes eggplant, zucchini, red and yellow bell peppers, onion, garlic, tomatoes, olive oil, thyme, and basil roast the vegetables, then simmer with herbs for about an hour.
🍆 Nigella Ratatouille Ingredients
- medium eggplants, cut into 1-inch cubes
- 2 zucchini, sliced into 1/2-inch rounds
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 medium tomatoes, chopped
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
🥘 How To Make Nigella Ratatouille
- Preheat your oven to 400°F (200°C). Chop the eggplants, zucchini, bell peppers, onion, and tomatoes as specified.
- Spread the eggplant, zucchini, and bell peppers on a large baking sheet. Drizzle with half of the olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until they start to soften and brown.
- While the vegetables are roasting, heat the remaining olive oil in a large pot over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the roasted vegetables to the pot with the onions and garlic. Add the chopped tomatoes, dried thyme, dried basil, and more salt and pepper to taste. Stir to combine.
- Reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Serve the ratatouille hot, garnished with fresh basil or parsley if desired. It can be enjoyed on its own, as a side dish, or over pasta, rice, or quinoa.
💭 Recipe Tips:
- Use Fresh Vegetables: For the best flavor, use fresh, high-quality vegetables. This dish relies on the natural sweetness and textures of the vegetables, so the fresher, the better.
- Uniform Chopping: Cut the vegetables into uniform sizes to ensure even cooking. This helps the vegetables roast and simmer evenly, giving a consistent texture to the dish.
- Roasting for Flavor: Roasting the eggplant, zucchini, and bell peppers before simmering enhances their flavor and reduces the overall cooking time. It also helps to bring out the natural sweetness of the vegetables.
- Low and Slow: Simmer the ratatouille slowly to allow the flavors to meld together. This slow cooking process enhances the overall taste and texture of the dish.
- Adjust Consistency: If you prefer a thicker ratatouille, simmer it uncovered to allow some of the liquid to evaporate. For a saucier dish, you can add a bit of vegetable broth or tomato sauce during the simmering process.
🧆 What To Serve With Ratatouille?
Serve ratatouille with Lamb Kofta or Pudding Meatballs to soak up the flavorful sauce pair it with Fish Lasagne, Lamb Shanks, or Lamb Ragu complement the meal with Potato Salad or Courgette Fritters.
🎚 How To Store Leftovers Ratatouille?
- In The Fridge. Store leftovers pistachio fudge in an airtight container at room temperature for up to one week or in the refrigerator for longer shelf life.
- In The Freezer. To freeze wrap leftovers pistachio fudge tightly in plastic wrap and place it in a freezer-safe container or bag for up 2 months. Thaw in the refrigerator before serving for best texture.
🥵 How To Reheat Leftover Ratatouille?
- On The Stovetop: Place leftover ratatouille in a large skillet or saucepan heat over medium heat, stirring occasionally until warmed through about 5-10 minutes.
- In The Microwave:Transfer leftover ratatouille to a microwave-safe dish cover the dish with a microwave-safe lid microwave on high for 2-3 minutes until heated thoroughly.
FAQ’S
Is ratatouille healthy?
Yes, ratatouille is very healthy it is low in calories and fat, high in fiber, and packed with vitamins and antioxidants from the fresh vegetables. It’s also gluten-free and can be made vegan.
Can I add meat to ratatouille?
Traditional ratatouille is vegetarian, but you can add meat if you like sausage, ground beef, or chicken are popular additions. Cook the meat separately and mix it in during the simmering stage.
How long does it take to make ratatouille?
Making ratatouille typically takes about an hour, including prep time, roasting the vegetables, and simmering them together. Some recipes may vary slightly in time required.
Can I use a slow cooker to make ratatouille?
Yes, you can use a slow cooker to make ratatouille combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
Why does my ratatouille turn out watery?
Ratatouille can become watery if the vegetables release too much moisture during cooking. To prevent this, roast the vegetables first to reduce their water content and simmer the mixture uncovered to allow excess liquid to evaporate.
How do I thicken ratatouille if it’s too thin?
If your ratatouille is too thin, simmer it uncovered to allow excess liquid to evaporate. You can also mash some of the vegetables to thicken the sauce naturally.
Try More Nigella Lawson Recipes:
Nigella Ratatouille Nutrition Facts
Amount Per Serving
- Calories: 320
- Total Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 14g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 3g
- Vitamin A: 15%
- Vitamin C: 60%
- Calcium: 4%
- Iron: 6%
Nigella Ratatouille
Description
Nigella Lawson’s Ratatouille is made of eggplant, zucchini, red and yellow bell peppers, onion, garlic, tomatoes, olive oil, thyme, and basil it serves 6 and takes about 1 hour, including roasting and simmering, to prepare and cook delicious and hearty!
Ingredients
Instructions
- Preheat your oven to 400°F (200°C). Chop the eggplants, zucchini, bell peppers, onion, and tomatoes as specified.
- Spread the eggplant, zucchini, and bell peppers on a large baking sheet. Drizzle with half of the olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until they start to soften and brown.
- While the vegetables are roasting, heat the remaining olive oil in a large pot over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the roasted vegetables to the pot with the onions and garlic. Add the chopped tomatoes, dried thyme, dried basil, and more salt and pepper to taste. Stir to combine.
- Reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Serve the ratatouille hot, garnished with fresh basil or parsley if desired. It can be enjoyed on its own, as a side dish, or over pasta, rice, or quinoa.
Notes
- Use Fresh Vegetables: For the best flavor, use fresh, high-quality vegetables. This dish relies on the natural sweetness and textures of the vegetables, so the fresher, the better.
- Uniform Chopping: Cut the vegetables into uniform sizes to ensure even cooking. This helps the vegetables roast and simmer evenly, giving a consistent texture to the dish.
- Roasting for Flavor: Roasting the eggplant, zucchini, and bell peppers before simmering enhances their flavor and reduces the overall cooking time. It also helps to bring out the natural sweetness of the vegetables.
- Low and Slow: Simmer the ratatouille slowly to allow the flavors to meld together. This slow cooking process enhances the overall taste and texture of the dish.
- Adjust Consistency: If you prefer a thicker ratatouille, simmer it uncovered to allow some of the liquid to evaporate. For a saucier dish, you can add a bit of vegetable broth or tomato sauce during the simmering process.