I simply had to include the lovely, high-fibre veggie-packed side dish of ratatouille on this blog. My version is literally an “all-in-a-very-large-pan-at-the-same-time” kind of ratatouille, so this version could not be easier! Packed with flavour and featuring varying textures, this recipe can serve 4 (as a side dish), but if the macros seem a bit high for you, I think this recipe could easily be stretched to 5 or 6. It should be served alongside any protein you love: chicken, pork*, fish (even steak) would all be lovely.
* Pork chops feature in my pic (only because this is how we enjoyed it the day I took the photo!), but the macros indicate the ratatouille only.
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Carbs 6.8g | Fat 8.8g | Protein 2.6g
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Fats of Life® is a blog that I run as a hobby, but I am also the author of two cookbooks that are available worldwide: Keto Kitchen (2020) and Lazy Keto Kitchen (2021). Published by Kyle Books in London, both books have been created with a global audience in mind, so UK and US weights are offered. All the delicious, inspiring recipes feature beautiful accompanying photos and include macros per serving.
“I want you to achieve the best outcome with the recipes on Fats of Life®. Be sure to read the Recipe Success page which is packed with handy tips and advice. For my UK readers, visit the In My Keto Pantry page, which shows the exact special ingredients I use. Happy Cooking, everyone!” – Monya
- 3 cloves garlic, peeled and finely chopped
- 1 red bell pepper (small-medium), chopped small
- 1 courgette (medium), chopped small
- 3 tomatoes (medium, vine-ripened), chopped small
- 1 aubergine (small-medium), chopped small
- 40 g (1.4 oz) unsalted butter
- 50 g (1.8 oz) no added sugar ketchup
- salt and freshly ground black pepper
- handful fresh basil leaves, finely sliced
- handful fresh parsley leaves, finely chopped
- Dice up all your vegetables and have them prepped and ready. These were my weights after trimming (and macros are always calculated on trimmed weight, obviously)Red Pepper: 140g (5oz); Courgettes: 220g (7.8oz); Tomatoes: 300g (10.6oz); Aubergine: 220g (7.8oz)
- Melt the butter in your largest non-stick pan (mine is 30cm diameter) and simply tip in all the vegetables. You want the ingredients to lay in a relatively even layer, but if your pan is not as big, you may need to increase the cooking time. Please make a note of this. Also, a non-stick pan is THE BEST. Once you have one, you will never look back...Cook over moderate heat for 4-5 minutes, stirring continuously until the vegetables start to soften. They will soon release all their own moisture.
- Stir in the ketchup.
- Create a cartouche out of parchment paper. Simply fold a large square sheet of parchment in on itself several times. You can google this if you have never done it before. Then, estimate the size it should be trimmed by holding the tip in the centre of the pan. (See where my thumb is on the pic? This is where you can trim...
- Trim off any excess parchment and open up your cartouche which will now be the perfect round 'lid' for your mixture.
- Stir your mixture one last time and reduce the heat to moderately low. (My hob dial goes 1-9, so I used 2-3 heat.) Place the cartouche directly onto the vegetables which should be lying in an even layer. Cook like this (shown in the pic) for 16-17 minutes.
- NOTE: A cartouche is a nifty little thing because it allows the mixture to still lose a little moisture without it becoming too dry. If you want to, lift the cartouche every 5 minutes to ensure the mixture is not burning at the bottom, but at a low temperature, it really shouldn't.
- After this time, lift and discard the cartouche and stir the mixture again. It should show no signs of excess moisture, and the vegetables should be cooked and tender. The tomatoes will have broken down completely which is fine.
- People's pans differ in size and it is impossible for me to give perfect outcomes (this massively alters cooking times). What I would rather do is tell you what to look for: Get into the habit of testing food while you are cooking: this prevents no surprises. If you feel the vegetables need more cooking to soften further, just leave the pan on the heat a little longer, stirring well. However, if you are happy with the texture, simply remove the pan from the heat.
- Once you feel the ratatouille is ready, generously season it with salt and freshly ground black pepper, then stir through the chopped herbs which add a lovely, fresh flavour dimension.
- This dish can be made a day ahead of time, but remember that the freshly chopped herbs should be stirred through just before serving. Heston teaches us that - and it is really good advice to achieve the best, freshest flavours herbs bring to a dish.
- GOT ANY LEFTOVERS? Funnyman loves leftover ratatouille (chilled) mixed with mayonnaise and shredded lettuce for a delicious salad!
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 116Kcal / 485kJ
Celery (found in the ketchup)
See all the Side dish ideas on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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