For-the-freezer ratatouille
Prep
15 mins
Cook
1 hr 55 mins
Servings
10
Difficulty
Hard
This is my go to ratatouille recipe when I want to batch cook something wholesome that'll see me through the week. I make a huge pot of this vegetable packed stew and freeze it in portions so I always have a healthy meal ready when life gets hectic. The beauty of ratatouille is how forgiving it is, and aubergines are genuinely wonderful for you since they're full of fiber and antioxidants that support heart health. What I love most is that this costs very little to make, especially if you catch the vegetables on sale, and once everything is chopped and goes into the pot, there's minimal fussing required. Two hours later you've got comfort food that tastes even better after a day in the freezer.
Ella x
Ingredients
- 250 gred onion cut into 3cm chunks
- 250 gwhite onion cut into 3cm chunks
- 600 gred and yellow pepper - after deseeding and removing stalks(cut into chunks)
- 1 kgcourgette cut into 3cm chunks
- 1 kgaubergine
- 20 ggarlic clove crushed
- 800 gcherry tomato
- 13 x 400g cans chopped tomatoes
- 1 tbspsugar
- 2 tbspred wine vinegar
- 1 tspdried thyme or oregano plus a pinch extra
- 1 tbspwholemeal breadcrumb
- 25 glight feta cheese
- 30 glittle gem lettuce leaves
- 25 gsliced spring onion
- 50 gsliced cucumber
- 1squeeze of lemon juice
- 1 smallbaking potato weighing 100g
- 1 tspcumin seed
- 1 tspmild chilli powder
- 2 tbspchopped coriander
- 25 gfat-free greek yogurt
- 10 grocket leaves
- 2 smallpeppers of any colour
- 25 glighter mature cheddar
- 200 gcooked broccoli
- 20 gbaby spinach leaves
- 1 tspbalsamic vinegar
Detail level
Instructions
- 1
Heat oven to 200C/180C fan/gas 6. Scatter the onions in a roasting tin, season and roast for 25 mins, stirring occasionally, until charred and softened. Repeat with the peppers for 20 mins, then the courgette for just 15 mins.
- 2
Heat a non-stick frying pan. Slice the aubergines into 2-3cm thick rounds and arrange in the pan (only cut what you can fit in your pan at a time – cooking freshly cut slices in batches should prevent them going brown). Cook over a high heat until charred on both sides, then remove to a microwave-proof plate. Repeat in batches until all are nicely crisped and browned. Cover the plate with cling film, poke in a couple of holes, then microwave the aubergines on High for about 5 mins until soft. You may need to do this in batches. Quarter the slices, or cut into chunks. (Because you’re frying without oil, they’ll burn before they’re cooked through, so finishing in a microwave is ideal. If you don’t have one, just add to the sauce for the final 10-15 mins simmering, but they may break up a bit.)
- 3
While roasting the veg, put the garlic in the non-stick frying pan or a large pan with a small glass of water. Simmer until the water is nearly gone, then tip in the cherry and chopped tomatoes, sugar, vinegar and plenty of seasoning. Simmer for 20 mins until thickened and saucy. Taste for seasoning, then turn off and combine with the veg. Cool, divide into 10 portions and freeze.
- 4
To serve as Greek veg bake with feta (serves 1, prep 10 mins, cook 15 mins): Stir herbs through 1 serving defrosted ratatouille and tip into a small dish. Sprinkle with breadcrumbs, then add feta with a pinch more herbs. Bake at 200C/180C fan/gas 6 for 15 mins if defrosted, or 25-30 mins from frozen. Toss Baby Gem leaves with spring onion, cucumber and lemon juice. Serve with the bake. Per serving: 236 kcals, protein 13g, carbs 34g, fat 5g, sat fat 3g, fibre 10g, sugar 20g, salt 1.0g
- 5
To serve as veggie chilli jackets (serves 1, prep 5 mins, cook about 1hr): Bake potato in the oven. Add a few tbsp water to a pan with cumin seeds and chilli powder. Simmer, and just before the water evaporates, stir in 1 serving of defrosted ratatouille. Heat through, then stir in coriander. Halve the potato, top with veggie chilli and Greek yogurt. Serve with rocket leaves dressed with lemon juice. Per serving: 270kcals, protein 14g, carbs 50g, fat 3g, sat fat 0g, fibrew 12g, sugar 20g, salt 0.4g
- 6
To serve as cheesy stuffed peppers (serves 2, prep 15 mins, cook 20 mins): Halve peppers down the stalks and scrape out any seeds. Divide 1 serving of defrosted ratatouille between the pepper halves. Grate over cheddar, then bake for 15-20 mins at 200C/180C fan/gas 6. Serve with broccoli and spinach tossed with balsamic vinegar. Per serving: 173 kcals, protein 12g, carbs 21g, fat 4g, sat fat 2g, fibre 10g, sugar 20g, salt 0.4g
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