Ratatouille

1 onion

1 clove garlic

1 aubergine

1 pepper

1 courgette

2 cans chopped tomatoes (800g)

1 x 10ml spoon vegetable oil

1 handful fresh basil

Chopping board, sharp knife, garlic press, saucepan, measuring spoons, heat-resistant spoon, can opener.

1. Prepare the vegetables:

• peel and chop the onion;
• peel and crush the garlic;
• dice the aubergine;
• de-seed and chop the pepper;
• slice the courgette.

2. Fry the onion and garlic in the oil for 5 minutes.

3. Add the aubergine and fry for a further 5 minutes.

4. Add the pepper, courgette and tomatoes.

5. Stir-in the torn basil leaves.

6. Bring to the boil and then simmer gently, with the lid on the saucepan, for 20-30 minutes.

• Turn up the flavour: Use dried herbs if you do not have fresh basil. Try other herbs such as oregano or spices such as chilli or smoke paprika. 
• Reduce food waste: Use up any leftover vegetables try adding olives, mushrooms, red onions, peas or beans.
• Serving suggestion: Serve the ratatouille with roasted chicken or grilled fish. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?