“Excellent recipe, makes enough for several meals, so very economical.
I add 3-4 mild chillies deseeded & chopped & a tablespoon of dark brown sugar for extra sweetness.”
Hi Nigel, we're so happy to hear that you enjoyed the ratatouille! It's a great one for batch-cooking and your twist with the chillies and dark brown sugar sounds delicious. Big love, The Jamie Oliver Team
“A 10/10 hit in our house, the lemon zest just adds a wonderful taste of summer to the dish.
I use a Le Creuset casserole dish instead of a large pan as I find it retains the juices better from the batches.
I've now started to use the basil stalks in my ragu sauce base, great tip.
Thank you.”
“Thanks for the ratatouille recipe. Well written and easy to follow. I follow a very low fat diet. I used about half the fat and added water to avoid scorching because I cook with high heat. half a cup as needed. The vegetables eventually give off liquid so don't add too much. I didn't have fresh basil, but I used thyme and oregano. I used one envelope G washington's and 1T MSG, and I substituted partly decorticated jalapenos for one of the peppers. I had no fresh tomatoes, but used 8 oz good quality organic crushed tomatoes and 3T bottled good marinara. Half a cup of sliced garlic and extra onion (mostly white). I didn't have lemon zest. I doubled the balsamic. Result was tangy, not spicy, excellent flavor. I have been making ratatouille for many years, and this recipe worked well for me.”
Hi Peter, thanks so much for sharing your experience with the ratatouille recipe! Your substitutions and tweaks sound delicious – it’s great to know that the recipe worked well for a seasoned ratatouille-maker like yourself!
Big love, The Jamie Oliver Team
