Whenever I see the word ‘ratatouille’ (pronounced ‘ra-ta-too-ee’), I will be reminded of Pixar’s animated film of the same name. That, by the way, is quite an entertaining film as it depicts the story of a rat named Remy who dreams to become a chef. 🙂
A ratatouille is actually a French stewed vegetable dish consisting of an assortment of vegetables that are sauteed with olive oil and herbs and then simmered and/or baked in the oven. It makes an ideal vegetarian casserole that you can enjoy on its own or as a side dish to your main. I like to add grated cheddar cheese on top to give it a nice cheesy crust but you don’t have to if you want to keep this light. Enjoy!
Baked Ratatouille Recipe
Ingredients (serves 4)
2 red onions, peeled & cut into thick slivers
2 yellow onions, peeled & cut into thick slivers
3 cloves garlic, peeled & finely chopped
1 red bell pepper, seeded & cut into bite-sized pieces
1 large eggplant, sliced
1 large carrot, sliced
5 sticks celery, cut into bite-sized pieces
400g can chopped tomatoes
1/2 tbsp olive oil
1/2 tsp dried oregano
50g cheddar cheese, grated
1. Heat oil in pan and saute the onions and garlic.
2. Add red peppers, eggplant, carrot, celery and stir fry for about 5 minutes. Season with a pinch of salt.
3. Add chopped tomatoes and water. Bring to a boil.
4. Reduce heat and sprinkle the oregano on top. Allow to simmer for about 20-25 minutes till vegetables are tender.
5. Preheat oven to 190 deg C with fan.
6. Transfer the vegetable mixture to a casserole dish and sprinkle the cheese evenly on top.
7. Bake in the centre of the oven for about 5-7 minutes till the cheese melts.