Ratatouille with bacon

Ratatouille with bacon
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, simmering time 30 min

Bacon is added to this ratatouille for extra crunch. This recipe is the perfect way to use any leftover vegetables you have, and can be frozen ahead of time.

Or, see our classic vegetarian ratatouille.

Nutrition: per serving

Calories
289
Fat
16.4g (4.3g saturated)
Protein
13.2g
Carbohydrates
18.4g (16.5g sugars)
Fibre
7.5g
Salt
1.7g
Calories
289
Fat
16.4g (4.3g saturated)
Protein
13.2g
Carbohydrates
18.4g (16.5g sugars)
Fibre
7.5g
Salt
1.7g

Ingredients

  • 200g smoked bacon lardons
  • Olive oil
  • 1 thickly sliced onion
  • 1 roughly chopped large aubergine
  • 2 roughly chopped courgettes
  • 2 sliced peppers
  • 2 finely chopped garlic cloves
  • 1 tbsp roughly chopped fresh thyme
  • Small bunch of fresh basil
  • 2x400g tins of plum tomatoes
  • 1 tin of water
  • 1½ tbsp balsamic vinegar

Method

  1. Fry the bacon lardons in a large frying pan over 
a medium-high heat for 8-10 minutes until crisp, then remove 
with a slotted spoon and set aside.
  2. Add a glug of olive oil, the onion, aubergine, courgettes and peppers. Fry for 15-20 minutes until soft but not completely cooked, stirring occasionally.
  3. Add 
the garlic cloves, the fresh thyme leaves and the chopped stalks from the basil, then fry for 1 minute. Add the plum tomatoes, water, some salt and pepper and balsamic vinegar; simmer for 30 minutes. Stir in the lardons, scatter with basil leaves and serve with mashed potato or crusty bread.

delicious. tips

  1. You don’t need to use these exact vegetables. 
Use up any leftover soft vegetables you have 
lingering in the fridge.

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