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  • Writer's pictureLaura

Almost Ratatouille

So here is my take on Ratatouille, serves 4 as main or 8 as side dish


1 large Aubergine (Egg plant)

2 medium Courgette (Zucchini)

1 medium onion

2 large Garlic cloves, sliced

1 tin chopped tomatoes

Olive oil

1tsp smoked sea salt ( you can use just normal salt)

1tsp Black pepper

1tsp Asafoetida / Turmeric

1tbsp Pelagonia Aivar/chargrilled red pepper paste

1tsp Worcestershire sauce

Kitchen Utensils

Chopping board

Cooks knife

Large pot/wok

wooden spoon


1) Peel and cop the onion , saute in 1tbsp of Oil along with the Asafoetida and Salt (adding salt to onions, brings out their natural sweetness)

2) chop the courgettes into semi-circular slices and the Aubergine into quarter circular slices, add them to the pan with the sliced garlic, saute for about 1 minutes

3) Add the tomatoes, Pelagonia Aivar, Worcestershire sauce and black pepper to the pan and simmer for 10 minutes stirring occasionally.

That's it, its crazy simple

This is one of those dishes I always make and keep in the fridge, and has saved me from

It also is great for using up the last of the vegetables in your pantry before they become past best, I would sometimes add broccoli, green beans or cauliflower to the ratatouille just to use them up.

This week as been a long week and very wintery😑. But having this in the fridge, made for a quick and food happy meal (I added some garlic butter and spice fried Brussels sprouts, as a side) and some of the blondies I made last week. These do get better with age, after sitting for a day or 2, in an airtight container they where fabulous.
Cooking has kept me going recently, and I have been playing about with cheesebread recipes and have found with some trial and error a great no grain dough base recipies, which I could use to take pizza, pie crust, bagels etc with some slight tweaking to the wetness of the dough :) and I will share soon :)

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