Baked Potatoes with Ratatouille. Today’s Family Feasts recipe is a great dish to make for loads of people. Very little extra effort is required to cook the dish for two or ten. After a busy day at work or running around at the weekend this is a really simple and hearty dish, perfect for families and vegan friendly.
What is Ratatouille?
Well for a start its one of my youngest daughter’s favourite movies. Made by Disney, the animators spent weeks in one of America’s best kitchens to make sure the techniques used were as close to life as possible. The name of the movies main animal character comes from the Provençal vegetable stew.
Ratatouille or Ratatouille niçoise originated around Nice. It is made from an abundance of Mediterranean produce, tomatoes, aubergines, courgettes and peppers. You can make it very fancy dicing the ingredients really small cubes this a Petit Ratatouille and it makes a wonderful base for fish. In the movie the hero makes a baked version of Ratatouille called Confit Byaldi, to wow a famous restaurant critic. Today’s recipe is much more traditional a chunky rustic stew.
Baked Potatoes with Ratatouille a really healthy choice?
Providing you don’t smoother your jacket potato in butter they are very healthy. They are virtually fat free and an excellent source of vitamins, minerals and high resistant starch. The Ratatouille is packed full of dietary fiber, potassium, and lots of vitamin C. Eating a portion of Baked Potatoes with Ratatouille puts you well on your way to your recommended intake of fresh fruit and vegetables.
Baked Potatoes with Ratatouille Costings
The total cost of the casserole is £16.08. Serving for eight people works out to £2.01 per portion. You can freeze any excess basil and use it in pasta dishes.8 large Baking Potatoes £2.10, 200 ml Olive Oil £1.66, 3 large Aubergines £3.00, large Courgettes £2.12, 2 Yellow Peppers £1.60, 2 Red Peppers £1.60, 2 large Red Onions £0.77, 2 tins chopped Tomatoes £1.58, 4 cloves of Garlic £0.35, 1 teaspoon Caster Sugar £0.10, 1 teaspoon dried Oregano £0.25, Small bunch of fresh Basil £0.70, Sea salt and freshly ground Black Pepper £0.25.
Baked Potatoes with Ratatouille
Equipment
- 2 Baking trays
- Collander
Ingredients
For the Jacket Potatoes
- 8 large Baking Potatoes
- 50 ml Olive Oil
- Sea Salt
For the Ratatouille
- 3 large Aubergines
- 4 large Courgettes
- 2 Yellow Peppers
- 2 Red Peppers
- 2 large Red Onions peeled
- 2 tins chopped Tomatoes 400 gr tins
- 150 ml quality Olive Oil
- 4 cloves of Garlic peeled and finely chopped
- 1 teaspoon Caster Sugar
- 1 teaspoon dried Oregano
- Small bunch of fresh Basil washed and torn
- Sea salt and freshly ground Black Pepper
Instructions
For the Jackets
- Heat your oven to 425 F / 220 C / Gas Mark 7. Rub the potatoes with the oil, place on a baking tray and sprinkle with salt. Place the tray on the top shelf of the oven and bake for twenty minutes.
- Turn the oven down to 375 F / 190 C / Gas Mark 5 and cook for another three quarters of an hour to an hour until the skin is crisp and the inside is soft.
For the Ratatouille
- Cut the aubergines into chunks the size of your thumb tip. Place them into a colander and generously sprinkle with salt. After twenty minutes rinse with cold water and pat dry with kitchen paper.
- Wipe and slice the courgettes and peel the onions before cutting into one-centimetre pieces.
- De-seed the peppers and remove the stalks then cut into one-centimetre pieces.
- Pour the oil into a large casserole dish and add the onion. As the potatoes are cooking roast the onions in the oil until soft and brown on the edges.
- Add the aubergines, stir, and roast for five minutes. Add the peppers and courgettes and return to the over for another ten minutes.
- Add the tomatoes, garlic, sugar and herbs and season generously. Return to the oven and cook for fifteen to twenty minutes. Stir occasionally.
- Remove from the oven and allow to cool slightly. To serve split the potatoes into quarters and spoon in some of the ratatouille. Garnish with a little extra olive oil and basil.
Notes
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