The lovin’ spoonful (4 ways with ratatouille)

[Recipe 1] RATATOUILLE transforms into
[Recipe 2] FETTUCCINE with RATATOUILLE TOMATO SAUCE and
[Recipe 3] RATATOUILLE PIZZA with PEPPERONI, CHILLI and ROCKET 
and
[Recipe 4] TOASTIES with RATATOUILLE, PESTO and MOZZARELLA 


Is there a simpler, more virtuous dish than ratatouille? Veggies, olive oil, fresh herbs and a dash of salt and pepper. That’s it! It really doesn’t take much extra time to make a large batch and ratatouille is one of the ultimate 1=2 dinners, or in the case of this post, 1=4.
Ratatouille freezes well too, so you can make the other meal suggestions at a later date.
We serve it up on the first night as is, lovingly spooned into deep serving plates and scattered with fresh basil; every last bit mopped up with crusty bread (ours was olive sourdough from Noisette).
My favourite further uses for ratatouille are as the base for a lovely Ratatouille pasta sauce (this can be blended smooth for children – see tips below recipe); and as a rich, thick spreadable sauce for pizza, scattered with rocket (arugula), chilli and pepperoni. Lastly, I can’t go past a 90s-style toastie stuffed with ratatouille, pesto and mozzarella. Délicieux!
There are endless other ways to use leftover ratatouille:
1 Stir through scrambled eggs, or use as a filling for a rolled omelette.
2 Use in place of caramelised onions in a goat’s cheese tart.
3 Blend with chicken or vegetable stock to make a hearty soup.
4 Add a ratatouille layer to a traditional lasagna.
5 Finely chop and add to chilli con carne or bolognaise sauce.
6 Use in place of tomato-based sauce on chicken parmigiana.
7 Mix ratatouille with pearl couscous, crumbled fetta and a small can of chilli tuna for a quick lunch (the husband and I enjoyed this last week)!
8 Blend ratatouille smooth and use as the base for wholemeal bread scrolls with cheese, great for kid’s lunchboxes (recipe to come).
Notes: In testing my recipe for quantities and cooking time, I found roasting and removing the skins from the capsicums made for a milder-tasting ratatouille, which, when blended for the pasta sauce, my boys much preferred. A traditional ratatouille features un-skinned capsicums, so feel free to omit the roasting stage, and add them raw to the pan along with the zucchinis, skins and all; but there will be a slightly bitter undertaste to your ratatouille.

4 ways with ratatouilleRatatouille[Recipe 1] Ratatouille

Ingredients (makes 8 cups):
2 eggplants (aubergines), thickly sliced
Salt for sprinkling
2 tablespoons olive oil
1 red capsicum (bell pepper), de-seeded, quartered
1 yellow capsicum (bell pepper), de-seeded, quartered
5 large portabella mushrooms, approx. 375g (13 oz), halved
2 tablespoons olive oil, extra
1 large red (purple/Spanish) onion, chopped
4 large garlic cloves, finely chopped
3 medium zucchinis (courgettes), thickly sliced
6 large very ripe tomatoes, peeled and de-seeded
1 cup fresh basil leaves, torn; plus extra for scattering
½ cup fresh oregano leaves (substitute with thyme or more basil if unavailable)
Salt and freshly-cracked black pepper
Lemon wedges or balsamic vinegar, to serve

Preheat oven to 200°C (390ºF).
Season eggplant slices with salt. Set aside for ten minutes. Rinse slices with water and pat dry with a clean tea towel. Brush slices with a little of the olive oil.
Brush capsicum skins with oil.
Place capsicum quarters skin-side down, and prepared eggplant slices, on a large baking tray lined with baking paper. Roast for 15 minutes. Place mushroom halves on a separate tray and roast, together with the eggplant and capsicums, for a further 15 minutes. Mushrooms can be placed on the shelf below if required. Total roasting time is 30 minutes.
Remove roasted veggies from the oven. Carefully drain any juices from the mushrooms, chop roughly and set aside. Roughly chop eggplant.
Place roasted capsicums into a plastic container, pop on the lid, and set aside for 10 minutes. Slip the skins off the capsicums and discard.
Meanwhile, heat the extra olive oil in a large heavy-based saucepan over medium heat. Cook the onion for 4–5 minutes. Add the garlic and cook for 2 minutes. Add zucchini slices to the pan and fry gently for 10 minutes.
Add roasted eggplant, mushrooms, capsicums and prepared tomatoes to the pan, bring to a simmer, turn down heat, cover and cook for 30 minutes, stirring occasionally, until most of the liquid has evaporated. Remove the lid for the last ten minutes if necessary.
Stir through fresh basil and oregano. Season to taste.
Serve ratatouille with thickly-sliced crusty bread; scattered with extra fresh basil and a good squeeze of lemon juice or drizzle of balsamic vinegar.
♦ Divide remaining ratatouille into 1-cup portions and reserve for Fettuccine with ratatouille tomato sauce; Ratatouille pizza with pepperoni, chilli and rocket and/or Toasties with ratatouille, pesto and mozzarella.

  • Reserved ratatouille can be refrigerated for up to 3 days, or frozen for up to 3 months.
  • Fussy kid tip: Kids may turn their noses up at the ratatouille, but will happily hoover it blended in a pasta sauce. You may like to whip up Recipe 2 immediately!

Fettuccine with ratatouille sauce

[Recipe 2] Fettuccine with ratatouille tomato sauce

Ingredients (serves 4):
400g (14 oz) dried fettuccine

♦ 1 cup reserved ratatouille, coarsely chopped
350g (12 oz) tomato passata (tomato purée)
2 leftover cooked good-quality pork sausages, thinly sliced (optional)
Grated Parmesan (or Grana Padano), to serve
Fresh basil, torn, to serve

Cook fettuccine in boiling water until al dente. Drain.
♦ Meanwhile, place reserved ratatouille in a small saucepan.
Add passata and simmer for five minutes, stirring occasionally.
If using, add sausage slices and simmer for a further 5 minutes, until warmed through.
Stir sauce through cooked fettuccine, scattered with Parmesan and fresh basil.

Ratatouille pasta bakeFussy kid tip: Before adding the sausage slices, blend one or two cups of the ratatouille pasta sauce completely smooth. Add a dash of water or extra passata if it’s too thick. My boys happily eat this, completely oblivious to all those lovely hidden veggies!
Ratatouille pasta bake is another fabulous way to use this sauce (pictured left). Blend ratatouille tomato pasta sauce completely smooth, add peas and pan-fried bacon; and stir through cooked penne. Pour into a baking dish, scatter with mozzarella and breadcrumbs and bake at 180°C (350ºF) for 15–20 minutes.

Ratatouille pizza with pepperoni

[Recipe 3] Ratatouille pizza with pepperoni, chilli and rocket

Ingredients (makes 2 pizzas, serves 4–6):
Flour, for sprinkling
1 quantity wholemeal (wholewheat) pizza dough, formed into 2 balls
50g (2 oz) pepperoni, thinly sliced (25g/1 oz per pizza)
250g (½ lb) mozzarella, thinly sliced
1 small red birdseye chilli, de-seeded, finely sliced
50g (2 oz) wild rocket (arugula) leaves (25g/1 oz per pizza)
Ratatouille pizza sauce:
♦ 1 cup reserved ratatouille
2 tablespoons tomato paste (tomato concentrate)

Preheat oven to 250°C (480ºF).
♦ Make Ratatouille pizza sauce by blending reserved ratatouille and tomato paste until smooth. Set aside.
Place two pizza trays into the hot oven to warm up, for at least 10 minutes. This is an important step for crispy-based pizzas.
Sprinkle flour onto 2 sheets of baking paper. Place a dough ball on each. Roll out and press each dough ball into a large circle. Make the dough as thin as you can, as it will puff up a bit in the oven.
Spread each pizza base with prepared ratatouille pizza sauce.
Top with pepperoni and mozzarella; and scatter with chilli.
Carefully slide pizzas and baking paper onto pre-heated pizza trays and bake for 10–12 minutes until bubbling. Cook separately if they don’t fit side by side.
Remove from oven. Scatter pizzas with rocket. Serve immediately.

  • Fussy kid tip: Children may prefer their pizza served margherita-style with ratatouille tomato sauce and mozzarella only.

Ratatouille and pesto toasties

[Recipe 4] Toasties with ratatouille, pesto and mozzarella

Ingredients (serves 4):
1 large Turkish bread, split lengthways, cut into four pieces
75g (2½ oz) spinach, walnut and roasted garlic pesto
♦ 1 cup reserved ratatouille
125g (4½ oz) mozzarella, thinly sliced

Spread each piece of bread with pesto.
Fill with ratatouille. Top with mozzarella.
Cook toasties in a sandwich press or on a grill plate until mozzarella has melted and ratatouille is warmed through. Serve immediately.

  • Fussy kid tip: Blend ratatouille smooth for children; or serve their toasties with pesto and mozzarella only.
  • If your ratatouille is quite wet, you might like to drain it on kitchen paper first.