Baked Ratatouille with Chorizo

This tastes rather like pizza and yet has none of the stodge; a ratatouille flavoured with spicy chorizo sausage and sprinkled with a handful of grated cheese before oven baking. I served this with thick slices of gammon but, it is equally delicious cold too.

Category:  Main Course Accompaniments  - 


For 4 people


  • 1 ready-to-eat chorizo sausage; casing removed, halved and sliced
  • 1 tbsp. olive oil
  • 1 onion, roughly chopped
  • 1 clove garlic, crushed
  • 1 aubergine, diced
  • 1 red pepper, seeded and roughly diced
  • 2 courgettes, halved and thickly sliced
  • 400g can chopped tomatoes
  • salt and black pepper
  • dried thyme
  • grated cheese

Baked Ratatouille with Chorizo Directions

  1. Over a medium temperature dry-fry the chorizo sausage in a heavy based non-stick frying pan until beginning to colour and where lots of oil will have escaped. Remove sausage to drain on a plate lined with absorbent kitchen paper. Wipe out the pan.

    Heat the olive oil in the frying pan and cook the onion until soft but not coloured. Add the aubergine, red pepper, courgette and chorizo, continuing to cook for another 5 minutes before adding the canned tomatoes, seasoning and thyme. Cook for a further 10 minutes before transferring to an ovenproof dish. Sprinkle with cheese.
  2. Bake for around 30 minutes or until piping hot and the cheese has browned.