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Ratatouille with bacon

Published: 31 Oct 17
Updated: 18 Mar 24

Bacon is added to this ratatouille for extra crunch. This recipe is the perfect way to use any leftover vegetables you have, and can be frozen ahead of time.

Or, see our classic vegetarian ratatouille.

Easy
September 2017

Test kitchen approved

Serves 4
Hands-on time 30 min, simmering time 30 min

Bacon is added to this ratatouille for extra crunch. This recipe is the perfect way to use any leftover vegetables you have, and can be frozen ahead of time.

Or, see our classic vegetarian ratatouille.

Nutrition: per serving

Calories: 289
Fat: 16.4g (4.3g saturated)
Protein: 13.2g
Carbohydrates: 18.4g (16.5g sugars)
Fibre: 7.5g
Salt: 1.7g

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Ingredients

200g smoked bacon lardons
Olive oil
1 thickly sliced onion
1 roughly chopped large aubergine
2 roughly chopped courgettes
2 sliced peppers
2 finely chopped garlic cloves
1 tbsp roughly chopped fresh thyme
Small bunch of fresh basil
2x400g tins of plum tomatoes
1 tin of water
1½ tbsp balsamic vinegar

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Method

Fry the bacon lardons in a large frying pan over  a medium-high heat for 8-10 minutes until crisp, then remove  with a slotted spoon and set aside.
Add a glug of olive oil, the onion, aubergine, courgettes and peppers. Fry for 15-20 minutes until soft but not completely cooked, stirring occasionally.
Add  the garlic cloves, the fresh thyme leaves and the chopped stalks from the basil, then fry for 1 minute. Add the plum tomatoes, water, some salt and pepper and balsamic vinegar; simmer for 30 minutes. Stir in the lardons, scatter with basil leaves and serve with mashed potato or crusty bread.