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. 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 serves 1. If you have more mouths to feed don’t forget to double, triple or even quadruple the recipe.

This vegetarian and vegan friendly 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 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

In a frying pan:

1. 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!

In a slow cooker:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Ratatouille Baked Potato recipe

HealthyHeartyWholesome
Both cooking methods in one recipe for a ratatouille baked potato.
Prep Time 5 mins
Cook Time 1 hr
Course Lunch, Main Course
Cuisine French
Servings 1
Calories 250 kcal

Ingredients
  

  • 1 baking potato
  • courgette
  • ¼ aubergine
  • ½ red onion
  • 6 cherry tomatoes
  • 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!

Notes

Please see full recipe above for slow cooker method.