It’s no secret that Mediterranean style vegetables are my favourite and ratatouille is no exception, except with a cultural twist. Ratatouille is actually a French dish! The vegetables involved in both dishes are not specifically Mediterranean, or French. They all grow all over the world and are used in many different cuisines. Its just a bad habit I picked up from my mum who called a medley of aubergine, courgette, tomato and onion ‘Med Veg’ regardless of how they’re being used. Some people make ratatouille as a whole meal on its own. Creating delicate spirals or thinly sliced courgettes, aubergines and tomatoes and whilst I will be doing something similar and oh so aesthetically pleasing one day, today is less about making an eye pleasing dish and more about creating a yummy plate of comfort food whilst keeping it low calorie and healthy.
Why is this Ratatouille Jacket Potato Healthy?
This Ratatouille Jacket Potato offers a nutritious and wholesome combination of vegetables, providing a spectrum of essential vitamins and minerals. The baking potato serves as a complex carbohydrate, offering a sustained release of energy, while the variety of colourful vegetables—courgette, aubergine, red onion, cherry tomatoes, and red pepper—contribute an array of antioxidants, dietary fibre, and phytonutrients. These components collectively support digestive health, help maintain a healthy weight, and boost the immune system. The inclusion of herbs like basil, thyme, and oregano not only enhances the dish’s flavour but also brings additional health benefits, as herbs are known for their anti-inflammatory and antimicrobial properties. Furthermore, the tomato puree adds a dose of lycopene, a powerful antioxidant associated with heart health. This Ratatouille Jacket Potato is a delicious and nutrient-packed meal that aligns with a balanced and health-conscious diet.
This recipe can be done in both a slow cooker and in a frying pan so I will provide instructions for both. Either way its a very very simple dish to create. This is a recipe that serves 1. If you have more mouths to feed don’t forget to double, triple or even quadruple the recipe. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
This ratatouille recipe will last several days in the fridge (sans potato). Ratatouille freezes well too so if you’re into meal prepping then ratatouille is a great option. This recipe is also a great option if you have one of the following diet restrictions:
- Vegan
- Vegetarian
- Dairy Free
- Nut Free
- Gluten Free
- Ultra Processed Food Free
Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.
This recipe only uses parts of a vegetable (if making only 1 portion) so if you’d like another recipe to use up what you haven’t used today then check out my Med Veg wrap recipe or my Mediterranean stew recipe. When I buy vegetables for these dishes I usually meal prep. I cut all my veg up, portion it out into zip lock bags or Tupperware containers and freeze until required as I use it in so many different dishes.
Ingredients:
- 1 baking potato
- 1/3 courgette (60g)
- 1/4 aubergine (80g)
- 1/2 red onion (50g)
- 6 C=cherry tomatoes (100g)
- 1/3 red pepper (90g)
- 3 tbsp tomato puree
- 1 tsp basil
- 1/2 tsp thyme
- 1/2 tsp oregano
- 2 garlic cloves
- 300ml vegetable stock
How to make ratatouille in the frying pan:
- Prepare and cook your jacket potato. Ratatouille cooks up really quick in a frying pan so it’s best to get your potato cooking well in advance. Draw a cross with a knife on the potato and pop on a baking tray at 180c for 1 hour.
2. Whilst your potato is cooking, chop or slice up your vegetables, red onion, courgette, aubergine, pepper and tomato, you can either cut them into slices or chunks, it really doesn’t matter, completely down to personal preference but try to keep them uniform size so that you don’t end up with burnt onions whilst your aubergine is still raw! You can also use frozen med veg mixes like I have (if you’re oil-free like me watch out for added oil) this should only increase cooking time by a couple of minutes whilst saving you a lot of chopping time…
3. Pop all your veggies in the pan along with a splash of stock to stop them sticking and add extra flavour and cook for 5-10 minutes until they start to soften, you will see the tomatoes start to look wrinkly.
4. Add 3 tablespoons of tomato puree, your herbs and the rest of your stock to thin out the tomato puree, it may look watery but that will reduce and the aubergine usually breaks down and blends in to the sauce. Cook for a further 10 minutes on a low heat.
5. Your ratatouille is now ready to be poured over your jacket potato. Plate your potato and pinch the underneath of your potato to burst it open. Be careful not to burn your fingers!
How to make ratatouille in a slow cooker:
- Chop or slice up your vegetables, red onion, courgette, aubergine, pepper and tomato, you can either cut them into slices or chunks, it really doesn’t matter, completely down to personal preference but try to keep them uniform size so that you don’t end up with burnt onions whilst your aubergine is still raw! You can also use frozen med veg mixes like I have (if you’re oil-free like me watch out for added oil) increase over all cooking time by 30 minutes if using frozen vegetables.
- Pop all your veggies in the slow cooker along with the tomato puree and herbs. Add your stock but only a splash at a time, mixing it into your tomato puree to create a sauce. Unlike the hob version of this recipe you will NOT need the full 300ml of stock. Liquids don’t reduce much in a slow cooker so what you see now is pretty much what you will get when cooked. Around 150mls of stock should be enough. Cook on low for 2 hours, stirring regularly.
- 1 hour into cooking time, prepare your jacket potato. Draw a cross with a knife on the top of the potato and pop on a baking tray at 180c for 1 hour. If you’re not a fan of crispy skins then wrap your potato in foil before placing in the oven.
- After 2 hours (or 2 and a half if using frozen veg) your ratatouille will be nice and soft and your jacket potato should be cooked nicely, pour over the top of your jacket potato to serve.
Variations
1. Mediterranean Delight
Elevate the dish with a Mediterranean twist by adding Kalamata olives, capers, and a sprinkle of feta cheese on top before serving. This variation introduces a burst of briny flavors and creamy richness.
2. Protein Boost
Incorporate a protein element by adding cooked chickpeas, diced tofu, or shredded chicken to the Ratatouille. This variation enhances the dish’s satiety and protein content.
3. Herb Infusion
Experiment with additional herbs such as rosemary or marjoram to tailor the flavor profile to your liking. Fresh herbs can be added just before serving for an extra aromatic touch.
4. Quinoa Base
For a gluten-free and protein-rich alternative, serve the Ratatouille over a bed of cooked quinoa instead of a jacket potato. Quinoa adds a complete source of plant-based protein and additional fiber.
Frequently Asked Questions (FAQ)
Q1: Can I use pre-cooked jacket potatoes?
Certainly! If you have pre-cooked jacket potatoes on hand, you can reheat them in the oven or microwave and proceed with preparing the Ratatouille to top them.
Q2: Can I freeze the Ratatouille?
Yes, the Ratatouille can be frozen for future use. Allow it to cool completely before transferring it to an airtight container. Thaw and reheat when ready to serve.
Q3: Is there a low-sodium option for the vegetable stock?
Opt for a low-sodium or no-sodium-added vegetable stock to control the sodium content. You can also use homemade vegetable broth with minimal salt.
Q4: Can I add other vegetables to the Ratatouille?
Absolutely! Feel free to customize the Ratatouille with additional vegetables like mushrooms, bell peppers, or spinach to suit your taste preferences and add extra nutritional diversity.
Q5: How do I prevent the potato from getting soggy?
To maintain the jacket potato’s crispness, prick it with a fork before baking to allow steam to escape. Additionally, wrapping the potato in foil during baking can help retain its texture.
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Ratatouille Baked Potato recipe
Ingredients
- 1 baking potato
- ⅓ courgette
- ¼ aubergine
- ½ red onion
- 6 cherry tomatoes
- ⅓ red pepper
- 3 tbsp tomato puree
- 1 tsp basil
- ½ tsp thyme
- ½ tsp oregano
- 2 cloves garlic
- 300 ml vegetable stock
Instructions
- Prepare and cook your jacket potato. Ratatouille cooks up really quick in a frying pan so it's best to get your potato cooking well in advance. Draw a cross with a knife on the top of the potato and pop on a baking tray at 180c for 1 hour.
- Whilst your potato is cooking, chop or slice up your vegetables, red onion, courgette, aubergine, pepper and tomato, you can either cut them into slices or chunks, it really doesn't matter, completely down to personal preference but try to keep them uniform size so that you don't end up with burnt onions whilst your aubergine is still raw! You can also use frozen med veg mixes like I have (if you're oil-free like me watch out for added oil) this should only increase cooking time by a couple of minutes whilst saving you a lot of chopping time…
- Pop all your veggies in the pan along with a splash of stock to stop them sticking and add extra flavour and cook for 5-10 minutes until they start to soften, you will see the tomatoes start to look wrinkly.
- Add 3 tablespoons of tomato puree, your herbs and the rest of your stock to thin out the tomato puree, it may look watery but that will reduce and the aubergine usually breaks down and blends in to the sauce. Cook for a further 10 minutes on a low heat.
- Your ratatouille is now ready to be poured over your jacket potato. Plate your potato and pinch the underneath of your potato to burst it open. Be careful not to burn your fingers!
