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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
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This vibrant ratatouille is packed full of tender, sweet roasted vegetables. The rich tomato sauce is ready in minutes and would also be delicious with pasta. Serve as a tasty side dish or with couscous as a comforting vegetarian main.

recipe updated 8 Jun 2020


  • Aubergine icon
    2 (about 600 g)
  • Courgette icon
    2 (about 390 g)
  • Red bell pepper icon
    Red bell pepper
    2 (about 300 g)
  • Yellow bell pepper icon
    Yellow bell pepper
    1 (about 150 g)
  • Onion icon
    2 (about 280 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Fresh parsley icon
    Fresh parsley
    3 tbsp (about 11.7 g)
  • Olive oil icon
    Olive oil
    67.5 ml (about 61.43 g)
  • Tomato purée icon
    Tomato purée
    2 tbsp (about 33 g)
  • Tinned plum tomatoes icon
    Tinned plum tomatoes
    400 g (about 1)
  • Fresh basil icon
    Fresh basil
    ¾ tsp (about 0.67 g)
  • Marjoram icon
    1 tbsp (about 1.8 g)
  • Fresh thyme icon
    Fresh thyme
    1 tsp (about 0.8 g)
  • Paprika icon
    1 tbsp (about 6.45 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large saucepan
  • kCook icon Large roasting dish

Step preview

  1. Pre-heat oven - 220°C
  2. Add olive oil, aubergine, courgette, red bell pepper and yellow bell pepper to a clean large roasting dish
  3. Toss
  4. Roast until tender
  5. Add olive oil, onion and garlic clove to a clean large saucepan
  6. Cook until softened - approx 5 min, medium heat
  7. Add tomato purée, tinned plum tomatoes, fresh basil, marjoram, fresh thyme, paprika and salt & pepper to the large saucepan
  8. Stir gently until combined - approx 15 min
  9. Transfer content of large roasting dish to large saucepan bit by bit
  10. Stir until combined
  11. Garnish with fresh parsley
  12. Serve immediately
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