A rich ratatouille with tangy, fresh ingredients that have enjoyed a slow cook. Easy to make, quick to prep and freezes like a dream.
When we happened upon El Karmen Yoga Cafe in the backstreets of Malaga, we’d been walking around for hours in the sun, soaking up all of the sights and experiences that Malaga had to offer. It was already almost 3pm and we were ready for lunch.
We ordered a lentil burger which came on a fresh, soft granary bun with ratatouille as a salsa. The ratatouille was like no other that I have tasted; rich and creamy with a smooth flavour and a hint of tang from wonderfully fresh ingredients that have enjoyed a slow cook.
I tried and tested this recipe multiple times before settling on this version that I think replicates the deep, rich flavours of the one we experienced at El Karmen. It is one of the simplest versions that I tried, all you need is a little patience to allow the flavours to develop by cooking this slowly on a low temperature. The best thing about it is it takes only 15 minutes to prep and the recipe can easily be doubled or tripled for meals made in advance that can be served with pasta, to top burgers or enjoyed on their own with a side of crusty garlic bread. Ratatouille is the perfect ‘meal prep’ meal because it tastes even better the next day so if you can hold off eating it for 12 hours, all the better.
Be sure to read about all of the vegan delights we experienced whilst in Malaga, in my blog here.
The Video Recipe:
The Written Recipe:
Rich And Tangy Rataouille
Ingredients
- 1 tbsp olive or coconut oil
- 1 onion (diced (approx 100g))
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 aubergine (cut into small cubes)
- 1 courgette (cut into small cubes)
- 2 tomatoes (diced)
- 400 g tinned chopped tomatoes
- 2 tbsp tomato puree (40g)
- 1 tbsp balsamic vinegar
- 100 ml vegetable stock
- 1 tbsp fresh basil (roughly chopped)
- 2 sprigs thyme
Instructions
- Preheat your oven to 160°C fan (180°C conventional / 350°F / gas mark 4).
- Using an oven proof pan, fry the onion and garlic in the oil for 5 minutes until the onion is soft and translucent.
- Add the other vegetables (except the tomatoes) and fry for another 5 minutes, stirring a couple of times to ensure an even cook.1 red bell pepper, 1 aubergine, 1 courgette
- Add the rest of the ingredients, stir together, cover the pan with a lid and cook in the oven at 160°C for 3 hours, stirring once or twice during this time.2 tomatoes, 400 g tinned chopped tomatoes, 2 tbsp tomato puree, 1 tbsp balsamic vinegar, 100 ml vegetable stock, 1 tbsp fresh basil, 2 sprigs thyme
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
