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My Favourite Ratatouille Recipe

Updated on June 12, 2019
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Elle is newly finished with her degree in Psychology with Criminology. She loves to bake, read and write.

This is my favourite recipe to make because it is super easy and you need very few ingredients. The only downsides of this recipe is that it takes a while to make and uses a fair amount of oil...This dish is also the very first thing I have ever learnt to make. For years my mother tried to teach me recipes and teenage me would fight it with all my might. I was very interested in anything domestic, and while I maintain my deepseated hate of doing the dishes, I am happy to report that that stance has softened or even gone in some ways. I now love cooking and baking, and I am struggling with not cooking so often now that I live at my boyfriend's parents. I am grateful that my mother taught me this very simple dish because I am willing to bet that it is the only reason I survived my first year at university.

I must to warn you that this is not the traditional recipe for ratatouille. The traditional way to make this dish is to add a sort of tomato sauce, but this is by far my least favourite part of this dish and I scrapped it almost immediately after learning how to make a ratatouille. Should you not know what to make this with, I suggest sausages, meatloaf, breaded fish or vegetarian burgers and rice. Although it goes with anything really!


  • 1 aubergine/ eggplant
  • 1 courgette/ zuccini
  • 1 onion
  • 2 cloves of garlic
  • oil of your choice


  1. Cube the aubergine, courgette and onion . Then, finely slice the garlic. Put a pot on the stove with enough oil to cover the bottom at a high heat and put in the aubergine and the garlic. After one or two minutes, you may add the courgette and then the onion.
  2. Stir frequently to make sure that the garlic does not burn. After another five minutes on high heat, cover the pot with a lid and lower the temperature of the stove to a medium/low heat and leave for around 20 to 30 minutes or until the vegetables are soft and cooked through. Stir frequently and add as much oil as you feel is necessary, in general, I add about two to three extra tablespoons of oil to the vegetables when they cook.


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    • Larry Slawson profile image

      Larry Slawson 

      9 months ago from North Carolina

      I have never had ratatouille before, but it sounds delicious! May have to give it a try :)


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