Karissa’s Ratatouille

I have always wanted to make Ratatouille ever since watching the beloved Disney movie of the same name. I was fascinated by it, but hate eggplant. I decided to modify it to my liking and even my husband loves it. Great vegetarian dish, can also be vegan by either omitting the béchamel sauce altogether, or creating a vegan béchamel sauce. I have now made this 3 times in the past fortnight served with garlic bread and it is amazing! You can mix any veggies you like into, the below is what I enjoy most.

Serves: 6              Prep time: 15 mins          Cook time: 60 mins         Total time: 1 hr 15 mins

Ingredients – Ratatouille

1-2 cup passata sauce
2 garlic cloves, minced
3-4 sprigs Thyme
2 tbs Olive Oil
½ tsp chilli flakes
1 zucchini, thinly sliced
1 red capsicum, thinly sliced
1 sweet potato, thinly sliced
3 potatoes, thinly sliced
Salt and pepper
Oil spray

Ingredients – Béchamel sauce

1 tbs unsalted butter
1 tbs all-purpose flour
1 cup milk


Preheat oven to 180°C. Pre-slice all vegetables thin like potato crisps.

Make Béchamel sauce: Microwave one cup of milk in a microwave safe container. Set aside. Heat 1 tablespoon of butter in saucepan. Add 1 tablespoon of flour and cook until the raw flavour of flour goes away (1-2 minutes). Don’t let the flour turn brown. Add warm milk ¼ at a time and stir well to avoid lumps.  Add remainder of milk and continue to cook until sauce thickens. Season with salt and pepper and set aside.

Spray baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chilli flakes, salt and olive oil. Mix well while still leaving well spread. Drizzle béchamel sauce on the top, swirl into the tomato sauce.

Layer sliced vegetables on top. Drizzle with olive oil. Sprinkle salt, thyme, and black pepper on top.

NOTE: For quick layering, pick slices of each vegetable, make a small stack in hand and then stack into the dish. This saves time instead of arranging one slice at a time.

Cover with baking paper. Bake for approx. 1 hour or until all vegetables are tender. You will see tomato sauce bubbling on the sides.

Let it cool for 5 minutes and serve with crusty bread.



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