Recipe: Sweet Potato Ratatouille

I don’t particularly like ratatouille. And if that’s not the stupidest way to start a recipe for ratatouille then I don’t know what it is.

When I planned this meal in my head it was really more of a vegetarian chilli. But I only own one saucepan and needed that for the rice so this got chucked in the oven instead. It turns out it’s a fine line between chilli and ratatouille and you cross it when you cook it in the oven. And change your mind about putting the kidney beans in.

But this meal was such a success that it’s helped me get over my aversion to ratatouille. Although I think most of my issue was that ratatouille so often has aubergine in which might be beautiful to look at but is one of the most disappointing things to eat in the world.

This is just a comforting week day kind of meal, that doesn’t require any special ingredients, need much attention or make much washing up. Basically, it’s my perfect Wednesday dinner.

It also freezes and reheats really well which is a definite bonus for anyone like me who lives on their own. Most recipes aren’t designed to only serve one and the more things I can have in the freezer that only require defrosting and microwaving for those really really lazy days the better.

Oh and if you like chorizo I am reliably informed that it would go well with this. Just slice and add it to the roasting tray with the peppers.


Serves 3


2 tbsp cooking oil

1 large sweet potato, chopped into bitesize pieces

1 tsp dried oregano, thyme or rosemary

Salt and pepper

1 onion, roughly chopped

1 red pepper, deseeded and roughly chopped

3 cloves of garlic, peeled

200g tin of chopped tomatoes

1 tsp sugar

110g rice



Preheat the oven to 200C.

Put the oil in a large baking tray heat in the oven for 5 minutes.

Toss the sweet potato in the hot oil with the dried herbs and a generous amount of salt and pepper. Once they’re coated in the oil return to the oven for 15 minutes.

Add the onion, pepper and whole garlic cloves to the sweet potato, again tossing to coat everything in the oil. Return to the oven for 20 minutes.

Pour the tinned tomatoes over the vegetables. Stir in the tomato puree and sugar. Return to the oven for 20 minutes until bubbling.

Meanwhile cook the rice according to packet instructions.

Remove the ratatouille from the oven and pick out the garlic cloves (unless you like eating roasted garlic and aren’t planning on kissing anyone later). Serve with the drained rice.


2 thoughts on “Recipe: Sweet Potato Ratatouille

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