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A King of Roasted Ratatouille

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Better than plain roasted vegetables - typical ratatouille ingredients roasted in the oven until charred and concentrated. It does need time to cook, but needs hardly any attention.

Better than plain roasted vegetables - typical ratatouille ingredients roasted in the oven until charred and concentrated. It does need time to cook, but needs hardly any attention.

Ingredients

Serves: -

Metric Cups
  • 2 aubergines (cut into chunks)
  • 2 red onions (cut into wedges)
  • 2 tins chopped tomatoes
  • 2 tablespoons sun-dried tomato paste
  • 350 millilitres red wine
  • 2 courgettes (thickly sliced)
  • clove garlic (plenty)
  • regular olive oil (generous amounts)
  • 1 pinch of salt
  • 1 grinding black pepper
  • 2 eggplants (cut into chunks)
  • 2 red onions (cut into wedges)
  • 2 tins diced tomatoes
  • 2 tablespoons sun-dried tomato paste
  • 12¼ fluid ounce red wine
  • 2 zucchini (thickly sliced)
  • clove garlic (plenty)
  • regular olive oil (generous amounts)
  • 1 pinch of salt
  • 1 grinding black pepper

Method

A King of Roasted Ratatouille is a community recipe submitted by inthegoldensun and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Simply place all the ingredients in a large roasting tin or shallow baking dish, and mix together very well. I use my hands to do this and get everything well coated.
  • The next part is difficult to be exact about. I put the dish in the oven and cook for around an hour at quite a high temperature, to get the vegetables a little charred. I turn them about 2 or 3 times during this first hour. Let the onions get a bit blackened here and there. I then turn the oven down to medium and continue to roast for another hour - well to be honest - I usually give it another two hours. I don't let it char or burn any more, but cook it until all liquid has evaporated. Be generous with the oil, the aubergines need it. You could add basil at the end, then eat it however you fancy.
  • The first time I made this, it was for vegetarian friends, and we ate it with pasta, vegetarian sausages and plenty of parmesan cheese. Another time we put it into giant sandwiches on ciabatta bread, with mozzarella and falafels. MMM!
  • Simply place all the ingredients in a large roasting tin or shallow baking dish, and mix together very well. I use my hands to do this and get everything well coated.
  • The next part is difficult to be exact about. I put the dish in the oven and cook for around an hour at quite a high temperature, to get the vegetables a little charred. I turn them about 2 or 3 times during this first hour. Let the onions get a bit blackened here and there. I then turn the oven down to medium and continue to roast for another hour - well to be honest - I usually give it another two hours. I don't let it char or burn any more, but cook it until all liquid has evaporated. Be generous with the oil, the eggplants need it. You could add basil at the end, then eat it however you fancy.
  • The first time I made this, it was for vegetarian friends, and we ate it with pasta, vegetarian sausages and plenty of parmesan cheese. Another time we put it into giant sandwiches on ciabatta bread, with mozzarella and falafels. MMM!
  • Tell us what you think

    What 1 Other has said

    • I cooked this receipe today and it turned out lovely, really pleased with result as had nice rich flavour. Didn't need 3 hours to cook though. Served with quiche and jacket potatoes.

      Posted by needtoexperimentmore on 27th April 2014
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