I was browsing Reddit, and looking at some of the various food subs there for inspiration, and came upon a picture of Ratatouille. Whilst I had always known about it, it never seemed to be much of a standout, but the picture I saw really dazzled in its colour and simplicity. I can assure you, our photo is not as dazzling, but I feel the flavours are what really matter in this classic French Farmers dish.
Take your time, and layer up these simple ingredients, and be prepared to be pleasantly surprised by the result.


For the Sauce:

2 small onions, finely diced

2 teaspoons minced garlic

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried garlic granules

1 teaspoon dried rosemary

Handful of fresh basil

330ml passata

salt and pepper to taste

For the Ratatouille:

Red pepper, cored and thinly sliced

Courgette, thinly sliced

Aubergine, thinly sliced

1 white onion, thinly sliced

Tomato, thinly sliced


Fry the onion over a medium-low heat with a little oil. Once they start to soften, add the minced garlic and continue to fry for another minute. Add the dried herbs and garlic granules and fry until cooked through. This should only take a minute or two. Add the passata and tear the fresh basil roughly before adding to the sauce. Season well and taste it to make sure it's delicious. Gently simmer for 30 minutes over a low heat. Stir every so often so that the sauce doesn't burn. Leave it to cool before starting to assemble.

Now it's time to layer your ratatouie. Preheat your oven to 175°C / 350°F /Gas mark 4 and take a medium square oven proof dish. Layer around 2 tablespoons of the sauce in the bottom to help prevent those lovely veggies from sticking. Now stack your vegetables standing up in the sauce and fill so there's no space left in the dish. Don't squash too many in, or they'll be hard and raw.

Now spoon over the remaining sauce, sprinkle over some chopped, fresh basil and bake in the oven for 1 hour. Serve with warm, crusty bread and plenty of your favourite buttery spread.

vegan ratatouille

The Herbs Testimony:

Back when Carnie first made this for me, I had been a work for a long, stressful and cold day. Coming home to the delicious smells of tomatoes, herbs and garlic made my little mouth water!

It really is such a treat, and the best thing is that it's fairly simple to make too. Some of the tastiest dishes are the simplest, and Carnie's Ravishing Ratatouie is no exception.