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Ratatouille Recipe

Prep Time 10 mins
Cook Time 1 hr
Course Side Dish


  • 2 Bell Peppers
  • 1 Medium Eggplant
  • 2 Large Courgettes
  • 5 tbsp Olive Oil
  • 1 tsp Sugar
  • Mixed herbs
  • 2 tbsp Minced garlic
  • 300 g 400g paneer cheese
  • 1 tsp Salt


  • Cut the eggplant, courgettes and bell peppers into chunky pieces and mix with 2 tablespoons of olive oil thoroughly through the vegetables. Place The vegetables into the oven for 20 minutes at 180°C.
  • Cut the paneer cheese into chunky squares. Heat 2 tablespoons of olive oil to a large pan and add paneer cheese to the pan. Sear all sides of the cheese until golden brown before adding onions.
  • When the onions and cheese are golden brown, add tomato purée before lowering the heat and adding the water. Add salt, sugar, herbs and garlic to the tomato and leave to gently simmer for 10 minutes.
  • Optional- for a slightly thicker tomato sauce, you can also add a tin of tomatoes to the hot pan.
  • Remove the tomato mixture from the heat and transfer into the vegetable mixture in the oven. Allow the ratatouille to continue cooking in the oven for 40 minutes at 150°C before serving.
Keyword Ratatouille, Sidedish, Vegetables