Mary Berry Ratatouille Recipe

This delicious ratatouille from Mary Berry is a simple, nutritious dish packed with tender roasted vegetables like aubergines, courgettes, and peppers, all simmered in a rich tomato sauce. Topped with Gruyère cheese, it’s a hearty, comforting meal that’s perfect for any occasion. You can easily adjust the ingredients to suit what you have on hand!

Ingredients Needed

• 2 medium aubergines, cut into 1cm (½in) slices
• 2 red peppers, deseeded and cut into 1cm (½in) slices
• 500g (1lb 2oz) courgettes, cut into 1cm (½in) slices
• 6 tbsp olive oil
• 2 red onions, finely chopped
• 2 garlic cloves, crushed
• 500g (1lb 2oz) tomato passata
• 1 tsp caster sugar
• 1 small bunch of basil, chopped
• 50g (2oz) Gruyère cheese, grated
• 2–3 large tomatoes, each cut into 8 wedges
• 2 tsp chopped thyme leaves
• Salt and freshly ground black pepper

How To Make Ratatouille

1. Preheat and Roast Vegetables: Preheat the oven to 220°C/200°C fan/Gas 7. Place a mixture of aubergines, red peppers, and courgettes in each roasting tin, and spread in a single layer. Drizzle over 4 tablespoons of olive oil and season with salt and pepper. Roast for about 25 minutes, until lightly browned and just soft. Set aside to cool. Reduce the oven temperature to 200°C/180°C fan/Gas 6.
2. Prepare Tomato Sauce: While the vegetables are roasting, heat the remaining oil in a large saucepan. Add the onions and fry over a medium-high heat for 2–3 minutes. Add the garlic and fry for a further minute. Stir in the passata, caster sugar, salt, and pepper. Bring to a boil, then cover with a lid and simmer for about 10 minutes, until the onions are soft and the sauce has thickened. Stir in the chopped basil.
3. Assemble the Ratatouille: Spoon half of the tomato sauce into the base of the ovenproof dish. Arrange half of the roasted vegetables in a neat spiral pattern on top. Season with salt and pepper, then sprinkle with the grated Gruyère cheese. Spoon the remaining sauce over, then top with the remaining vegetables and tomato wedges, arranged in a neat spiral. Sprinkle with chopped thyme.
4. Bake: Cover with foil and bake in the oven for 25 minutes, or until bubbling. Remove from the oven, cut into slices, and serve.

Recipe Tips

• Cut vegetables evenly: To ensure even cooking, try to cut all the vegetables to the same size, about 1cm (½in) thick. This helps them roast uniformly and cook perfectly.
• Roast vegetables in a single layer: Spread the vegetables in a single layer on the roasting tin. This allows them to brown nicely and prevents them from steaming.
• Don’t skip the cooling step: After roasting, let the vegetables cool before assembling. This helps maintain their shape and prevents the dish from becoming too soggy.
• Simmer the sauce long enough: Be sure to simmer the tomato sauce for the full 10 minutes to allow the flavors to develop and thicken properly.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover ratatouille cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Allow the ratatouille to cool completely, then place it in an airtight container or freezer bag. It will be kept in the freezer for up to 3 months. To serve, thaw it in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C/350°F. Place the ratatouille in an ovenproof dish, cover it with foil, and heat for about 20 minutes, or until fully heated through.

Nutrition Facts

Serving Size: 100g

• Calories: 66
• Total Fat: 4.74g
• Saturated Fat: 0.75g
• Sodium: 152mg
• Potassium: 219mg
• Total Carbohydrate: 5.72g
• Dietary Fiber: 1.9g
• Sugars: 3.39g
• Protein: 1.1g

Try More Mary Berry Recipes:

• Mary Berry Pork Casserole
• Mary Berry Meringue Recipe
• Mary Berry Sausage Casserole
• Mary Berry Vegetable Soup Recipe