Quick Ratatouille

This quick ratatouille is not only delicious but versatile: it works equally well as a main course or as a side.

There are many variations on ratatouille, but the basic principle stays the same: the vegetables are fried in olive oil, then simmered in a tomato-based sauce until tender and full of flavour, then seasoned with herbs that give the dish its distinctive character.

This version is the quick one: the aubergine and courgette are fried separately to keep all their crispness, then folded into a fragrant garlic-tomato sauce with plenty of fresh basil, all served on toast.

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What you need to make this quick ratatouille:

Aubergine — fried separately until golden, it keeps all its crispness instead of melting into the sauce.
Courgette — fried alongside the aubergine, it adds sweetness and a nice touch of green.
Tomatoes — sliced then simmered, they form the base of the sauce.
Garlic — fried in the olive oil, it flavours the whole sauce.
Fresh or dried chilli — optional, for a little kick of heat.
Basil — added generously at the end, it gives the dish all its freshness.
Olive oil — for frying the garlic and chilli, then simmering the sauce.
Groundnut oil — for frying the aubergine and courgette, it handles the heat well.
Wholemeal bread, toasted — the base the ratatouille is served on.
Salt and pepper — to season to taste.

Why this quick ratatouille must be on your menu!

Versatile: it works equally well as a main course or as a side.
A dish that fits just about any occasion.
Even better the next day: leftovers keep well in the fridge and taste better as time goes on.
Ideal to make a double batch for the week's packed lunches.
Goes with almost anything: crème fraîche, fried or scrambled eggs, pasta, rice, couscous, a rocket or lamb's lettuce salad, or a piece of meat.
You can also stir in peppers, mushrooms, spinach, herbs, feta or chickpeas.
The secret to the crunch: the aubergine is fried separately before joining the tomatoes, which keeps its crispness instead of letting it melt into the sauce.
For a lighter version, you can also take the vegetables through the oven.

Quick Ratatouille

Aubergine and courgette fried until crisp, folded through melted tomatoes, garlic and basil, on toast.

Prep 20 min

Cook 25 min

Total time 45 min

Course: Sides Cuisine: French Keyword: Quick ratatouille Calories:

Ingredients

Servings: 4 servings

Instructions

Cut the aubergines and courgettes into large cubes. Slice the tomatoes. Chop the garlic and chilli. Slice the bread and toast it.
Fry the aubergines and courgettes in groundnut oil until golden and crisp. Drain on kitchen paper. Set aside.
In another pan, pour in the olive oil. Fry the garlic and chilli over medium heat.
Add the tomatoes. Let them soften and release their juice.
Add the fried vegetables. Season with salt. Stir through.
Add a good quantity of basil. Serve hot.

Nutrition (per serving)

Tips

Fry the aubergine separately and add it at the end: simmered, it would lose its crispness.
Drain well on kitchen paper, aubergine drinks a great deal of oil.
The basil goes in off the heat, and generously.
Better the next day: make more than you need.

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