Ratatouille with feta
A slow-cooked stew of aubergine, courgette, peppers and tomato, with feta and bread.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Olive oil3 tbsp
- Onion1
- Garlic3 cloves
- Aubergine1
- Courgette2
- Pepper (red or yellow)2
- Tinned chopped tomatoes (400 g)1
- Dried oregano1 tsp
- Feta100 g
- Bread4 slices
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cut the aubergine, courgettes and peppers into 2 cm pieces and finely chop the onion.
In a large pan with a lid, fry the aubergine in half the oil with a pinch of salt over a medium heat for 6–8 minutes until lightly browned. Lift out.
Cook the onion in the remaining oil for 4 minutes, add the garlic, courgettes and peppers and fry for 5 minutes. Return the aubergine, add the chopped tomatoes and oregano and season.
Cover and simmer gently for 20–25 minutes, until everything is tender but not falling apart. Serve with crumbled feta and bread.