4 different Recipes to make Ratatouille

Fatteh Makdous


Get ready to embark on a culinary adventure with the delectable Fatteh Makdous recipe! This dish features tender baby aubergines stuffed with flavorful lamb, bathed in a rich tomato and tahini sauce that will leave your taste buds craving for more. Whether you're hosting a special gathering or simply looking to indulge in a memorable meal, this recipe is sure to impress!


Here's what you'll need for this delectable dish:

  • 8 baby aubergines (eggplants)
  • 1 lb ground lamb
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1 can (14 oz) diced tomatoes
  • 3 tablespoons tahini paste
  • Juice of half a lemon
  • Handful of pine nuts, toasted (for garnish)
  • Fresh parsley, chopped (for garnish)


Now that we have all the ingredients lined up, let's dive into the cooking process.

  1. Preheat your oven to 350°F (175°C).
  2. Slice off the tops of the baby aubergines and hollow out the centers using a small spoon or knife.
  3. In a large skillet over medium heat, cook the ground lamb until browned. Add the chopped onion and minced garlic, and continue cooking until the onion is translucent.
  4. Stir in the ground cumin, coriander, paprika, salt, and black pepper. Cook for an additional minute to release the flavors.
  5. Fill each hollowed-out baby aubergine with the lamb mixture and place them in a baking dish.
  6. Pour the diced tomatoes over the stuffed baby aubergines.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for about 40 minutes or until the baby aubergines are tender and the sauce has thickened.
  8. In a small bowl, whisk together the tahini paste and lemon juice until smooth. If needed, add a little water to achieve a pourable consistency.
  9. Once the stuffed baby aubergines are cooked, remove them from the oven and drizzle the tahini sauce over the top.
  10. Sprinkle with toasted pine nuts and freshly chopped parsley for an extra touch of flavor and presentation.

Serving Suggestions:

Serve Fatteh Makdous hot as a main course accompanied by fluffy rice or warm bread. The combination of flavors and textures will create a truly memorable dining experience!

Indulge in the irresistible combination of lamb-stuffed baby aubergines in a luscious tomato and tahini sauce with our Fatteh Makdous recipe. Elevate your culinary skills and delight your loved ones with this exquisite dish that captures the essence of Middle Eastern cuisine. Bon appétit!

Roasted ratatouille pasta recipe


An excellent pasta sauce can be made by roasting aubergine, courgettes, and peppers in the oven with a smooth tomato sauce.

Until the very end, when you toss the pasta through and strew some cheese on top, this incredibly nutritious roasted ratatouille pasta is virtually a ratatouille. Don't let the lengthy cooking time deter you. There's not much to do once the vegetables are prepped and in the oven. Around the time you check the vegetables for the first time, bring the pasta water to a boil. In this manner, when the ratatouille cooks, it will be prepared to cook the spaghetti. This recipe can be considered as three of your five a day because it contains so many fresh vegetables. This is a delicious and nutritious dinner for four people, and it's one of our best healthy pasta recipes.


  • Two tsp mild olive oil
  • One aubergine, chopped into pieces
  • Two chopped courgettes and two deseeded and chunked red peppers
  • One red onion, peeled and thinly sliced
  • Half a carton of 250g young plum tomatoes, weighed 300g (10 oz) Penne or garganelli pasta
  • fresh leaves of basil
  • 100–150g (3½–5 oz) crumbled soft goat cheese


  1. 180°C/400°F/Gas 6 should be the oven setting.
  2. A roasting tin should be filled with olive oil. Incorporate the aubergine, courgettes, peppers, and onion, then gently toss to evenly coat with the olive oil. Roast the vegetables for 20 minutes with the tin facing up in the oven. After that, flip them over and continue roasting for an additional 10 to 15 minutes, or until they begin to turn brown.
  3. When the tomatoes have started to soften, remove the tin from the oven, add the tomatoes, and return the pan to the heat for a further 10 to 15 minutes.
  4. In the meantime, add the pasta to a big pan of boiling water. Cook according to the directions on the packet for 10 to 12 minutes, or until it's just cooked.
  5. After thoroughly draining, add the pasta to the roasting tin along with the veggies. Stir in the basil. Sprinkle with the crumbled goat cheese and serve right away. It is not recommended to freeze.

Top tip for making roasted ratatouille pasta

Try substituting slices of grilled halloumi or crumbled feta in place of the goat's cheese.

Annabel Karmel's ratatouille omelette recipe


A fantastic weekend morning idea that is sure to please the whole family, and loaded with nutritious vegetables.
Annabel Karmel's ratatouille omelette starts off just like a typical ratatouille. Bright red peppers, green courgettes, and purple aubergine make up a delectable rainbow of vegetables in it. But after all of the vegetables are cooked through and have softened, set them aside to make an omelette. Once the eggs are topped with the ratatouille, they are cooked through by grilling it for a few minutes. This recipe, like many of Annabel's, is incredibly simple to make, making it ideal for inexperienced cooks. Plus youngsters will love the tastes. For a detailed tutorial, watch our video.


  • One-half tablespoon olive oil
  • One little onion, cut into slices
  • Half aubergine, sliced
  • 1 small courgette, sliced
  • Diced and seeded half red pepper
  • one tiny, smashed garlic clove
  • One 200g can of diced tomatoes
  • 2 tablespoons chopped basil
  • A butter knob
  • Four eggs
  • 3 tbsp milk
  • 1 tomato deseeded and diced
  • 30g of grated parmesan
  • 30g of shredded Gruyere cheese


  1. In a frying pan, heat the oil. After adding the eggplant and onions, gently cook them for five to six minutes, or until the aubergine begins to soften. Fry for a further five minutes, rotating the veggies, after adding the courgette and pepper. Garlic is added and cooked for one minute. After adding the tomatoes, season.
  2. Once the vegetables are slightly tender, simmer for ten minutes. Put the basil in.
  3. Melt the butter in a small omelette pan that is ovenproof. Combine the milk and eggs and season. Fill the pan with the pour. The veggies should be smoothed on top.

Top tip for ratatouille omelette

Don't use eggs straight from the fridge to make an omelette. Allow them to heat up to room temperature before use, otherwise they can cook unevenly.

Ratatouille recipe


Our chefs have put this traditional ratatouille recipe through three rounds of testing. With whatever leftover vegetables you have in the refrigerator, you can quickly prepare a hearty and satisfying ratatouille.

It takes about 50 minutes to prepare and cook this ratatouille recipe, which feeds eight people. There are just 120 calories in a serving of this terrific veggie mixture. For those who are on a diet like the 5:2, this low-calorie dinner option is excellent.

This recipe is satisfying enough to be eaten as a main course, making it perfect for vegetarians as well. Make careful to fully reheat leftovers before serving, as they will keep in the refrigerator for up to two to three days when kept in an airtight container. This dish freezes well as well; use it within a month and let it thaw overnight in the refrigerator before reheating.

If you want to take the ratatouille recipe to the next level, combine it with a generous amount of pasta, cover with cheese, and bake the mixture under the grill. This is known as ratatouille pasta bake. Serve it with a mix of potatoes and vegetables if you want to make it more of a dinner party dish. We adore it with these crispy potato slices seasoned with rosemary and garlic.


  • four tablespoons of olive oil
  • Two red onions, thinly sliced
  • 4 thinly chopped garlic cloves
  • two eggplants, coarsely chopped
  • Three chopped mixed peppers and three coarsely sliced courgettes (you may also include one tiny marrow if you'd like)
  • Two 400g cans of diced tomatoes
  • three tablespoons of tomato purée
  • one teaspoon sugar
  • 1 tsp dried Italian mixed herbs
  • Two tablespoons of balsamic vinegar


  1. In a large frying pan, heat the oil, add the aubergines, peppers, onions, and garlic. Fry for ten minutes, or until the vegetables are tender.
  2. After adding, cook the courgettes for 5 minutes. The remaining ingredients should be added, seasoned, brought to a boil, and simmered for 20 minutes or until soft.

A famous French stew, ratatouille is made using "end of summer" vegetables such peppers, tomatoes, aubergine, and courgette. The seaside city of Nice is where the classic French meal "ratatouille" first appeared. Most of the time, the dish will call for an abundance of vegetables as well as tomatoes and garlic! To prepare ratatouille, the vegetables are cooked in a thick tomato sauce. This is a straightforward recipe that goes well as a side dish or served for lunch or dinner.

Since the sauce is so rich, it's common to serve ratatouille with crusty bread for dipping. When served with rice, couscous, or other grains, it makes a delicious vegetarian main dish. If you wanted to add a twist to your basic pizza, you could even use ratatouille as the pizza topping! Additionally, ratatouille is a fantastic side dish. Consider serving it alongside hearty dishes like white fish or chicken fillets. Alternatively, you might add some pasta and enjoy a bowl of warm, comforting carbohydrates.

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