Spanish-style ratatouille recipe

(72 ratings)

A spanish-styled ratatouille made from roughly chopped roasted vegetables. Simple and cheap to make. We've got more recipes from Woman's Weekly

Spanish-style ratatouille
  • healthy
  • Vegan
  • Vegetarian
  • healthy
Preparation Time10 mins
Cooking Time1 hours 15 mins
Total Time1 hours 25 mins
Five A DayFour
Cost RangeCheap
Nutrition Per PortionRDA
Calories334 Kcal17%
Sugar13.4 g15%
Fat7.9 g11%
Saturated Fat1.2 g6%
Salt0.04 gRow 4 - Cell 2
Protein8.8 g18%
Carbohydrates58.8 g23%
Salt0.04 gRow 7 - Cell 2

Aubergines, courgettes, peppers and potatoes combine to make this delicious oven-baked dish a healthy and filling meal. 

Ratatouille is from the South of France, but versions of it exist all over Mediterranean Europe. This Spanish-style ratatouille features colourful, sunshine vegetables so it looks beautiful as well tasting great. 'Rata' and 'touille' literally mean 'stirred food'. It was originally peasant food - people put leftover vegetables into a large pot and cooked them for hours. This version is still economical, but only takes a little over an hour to make. We've baked it rather than cooking it on the hob too, so it's easy to do - no stirring required. At only 332 calories per serving, it's one of our favourite low calorie meals.


  • 2tbsp olive oil
  • 1 medium aubergine, sliced into 12 large slices and halved
  • 1 onion, peeled, quartered and leaves pulled apart roughly
  • 1 orange or red pepper, deseeded and roughly chopped
  • 2 courgettes, trimmed and cut into wedges
  • 400g can chopped tomatoes
  • 3tsp fresh oregano (or 2tsp dried)
  • 2 cloves garlic, peeled and chopped
  • 6 medium potatoes, unpeeled and thickly sliced
  • Salt and freshly ground black pepper




  1. Set the oven to 200°C/400°F/Gas 6. Put a roasting tin in the oven to heat up.
  2. Add the oil to the hot tin, then the the aubergine, onion, pepper and courgettes. Stir to cover the vegetables in the oil and roast for 10 mins.
  3. Meanwhile, put the can of tomatoes, oregano and garlic in small pan, and simmer over a medium heat for 10 minutes, until reduced by about a third.
  4. Mix the slices of potato in with the roasting vegetables, and spoon in the tomato sauce. Season well. Cover the tin with foil. Bake for 30 mins, then take off the foil and bake for another 20-25 mins, until the vegetables are tender. Leave for 5 mins before serving.

Top tips for making Spanish-style ratatouille

If you prefer you can cook this on the hob, for about an hour. If the sauce looks as though it is drying up, mix some tomato purée with a little hot water and stir it into the vegetables.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.