Ratatouille with fennel

Name: Ratatouille with fennel
Yield: Serves 8-10
Cuisine: French recipes
Ingredients: 6-8 tbsp olive oil; 2 aubergines (about 175g each) cut into 3cm chunks; 2 large red peppers (about 175g each), cut into 3cm chunks; 2 small fennel bulbs (about 300g each), trimmed, cut into 3cm chunks; 1kg courgettes, thickly sliced; 2 medium onions, thinly sliced; 4 fat garlic cloves, sliced; 400-500g skinned chopped tomatoes, fresh or from a can; 500g tomato passata; 3 tbsp chopped fresh dill

Published: 30 Jun 13
Updated: 18 Mar 24

Test kitchen approved

Ratatouille is wonderful with grilled or roasted lamb or chicken. It also makes a superb supper on its own and freezes well.

Serves 8-10
Takes 30 mins to make, 1 hour to cook

Visit deliciousmagazine.co.uk to save recipe

Ingredients

6-8 tbsp olive oil
2 aubergines (about 175g each) cut into 3cm chunks
2 large red peppers (about 175g each), cut into 3cm chunks
2 small fennel bulbs (about 300g each), trimmed, cut into 3cm chunks
1kg courgettes, thickly sliced
2 medium onions, thinly sliced
4 fat garlic cloves, sliced
400-500g skinned chopped tomatoes, fresh or from a can
500g tomato passata
3 tbsp chopped fresh dill

Method

Heat 3 tbsp of the oil in a large pan over a medium-high heat, then fry the aubergines for 4 minutes, turning, until golden. Lift onto a plate lined with kitchen paper and set aside. Add 2 tbsp oil and the peppers, then fry for a few minutes until lightly spotted with brown. Set aside. Add 1 tbsp oil if needed, along with the fennel and courgettes, and fry for 3-4 minutes. Set aside.
Add the remaining oil and the onions to the pan and fry for 8-10 minutes until lightly browned. Add the garlic and fry for 1 minute. Return the fried vegetables to the pan with the tomatoes, passata and some seasoning. Part-cover and simmer for 25-30 minutes, stirring now and then, until all the vegetables are tender and the sauce has reduced and thickened slightly. Stir in the dill, taste and season a bit more if needed.

Recipe from July 2013 Issue

Nutrition

Nutrition: per serving

For 10 servings

Calories: 124kcals
Fat: 7.6g (1.2g saturated
Protein: 4.1g
Carbohydrates: 9.6g (8.4g sugars)
Fibre: 5.5g
Salt: 0.3g

delicious. tips

Top with grated parmesan or cheddar, then grill until bubbling, or dot with a little pesto, or simmer with eggs until they’re lightly set. For a veggie lasagne, layer ratatouille with béchamel and lasagne sheets in a baking dish. Top with béchamel and torn mozzarella and season well, then bake for 35 minutes at 180°C/fan160°C/gas 4.

Fancy getting a copy in print?

Subscribe to our magazine

Ratatouille with fennel

Ingredients

Method

Nutrition

delicious. tips

More to discover