Slow cooked ratatouille with basil oil
A slow, rich stew of aubergine, courgette, peppers and tomato. Even better the next day.
- Time1 hr 10
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 2 tbsp of the oil in a big pan. Brown the aubergine for 8 minutes, then take it out.
8 min - 2
Add the remaining oil and cook the onion for 5 minutes. Add the garlic, peppers and courgettes and cook for 5 minutes more.
10 min - 3
Return the aubergine, add the tomatoes and thyme, season and bring to a simmer.
- 4
Cover and cook gently for 35 minutes, stirring occasionally, until everything is soft and the sauce is rich.
35 min - 5
Blitz the basil with the extra virgin olive oil and a pinch of salt. Drizzle over the ratatouille to serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.