Sausage Meatball Topped Ratatouille
with Roasted Aubergine, Courgette and Chives
- Wheat
- Barley
- Cereals containing gluten
- Sulphites
- May contain traces of allergens
- Celery
- Cereals containing gluten
- Rye
Originating in the French city of Nice and cooked throughout the Provence region, ratatouille is a dish made of Mediterranean vegetables such as aubergines, courgettes, peppers and onions that are stewed together. This dish takes inspiration from ratatouille for a more filling dinner that's topped with herby sausage meatballs.
Ingredients
1 unit(s)
Aubergine
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Courgette
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Red Onion
3 unit(s)
Garlic Clove
1 bunch(es)
Chives
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Rye)
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
1 sachet(s)
Mixed Herbs
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
15 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then slice into rounds approximately 1cm thick. Trim the courgette and slice into 1cm thick rounds.
Halve and peel the red onion, then cut each half into roughly 3cm wedges.
Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
Cut the ciabatta into 1cm slices.
Pop the aubergine and red onion wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two trays if necessary.
Pop the courgette slices onto another baking tray, drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf and courgette on the middle shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, roll the sausage meat into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the meatballs and fry until browned all over, 8-10 mins.
When the veg has around 10 mins roasting time left, add the ciabatta to the courgette tray.
Drizzle with oil, spread over half the garlic and season with salt and pepper.
Return to the middle shelf until the toasts are golden, 8-10 mins. Set aside to cool.
Meanwhile, once the meatballs have browned, stir in the remaining garlic and fry until fragrant, 30 secs.
Stir in the mixed herbs, passata, red wine stock paste, honey and water for the sauce (see pantry for both amounts).
Bring to a boil, then lower the heat. Simmer until the meatballs are cooked and the sauce has thickened slightly, 5-6 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
When everything's ready, stir the roasted veg and butter (see pantry for amount) through the meatballs until melted, 1 min.
Add a splash of water if it looks a little thick. Taste and season with salt and pepper if you feel it needs it.
Share the sausage and ratatouille stew between serving bowls.
Serve the crispy ciabatta toasts alongside for dipping and scooping. Sprinkle over the chives to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found the dish delicious and flavourful, with a taste of France. Some felt the tomato sauce was overpowering.
- Ease of prep: Several noted the recipe took longer than expected. Consider using a non-stick pan for easier meatball cooking.
- Suggestions: Add more bread for dipping. Try larger meatballs when serving two, or smaller ones for three people.
- Portions: Some found the portion size small, particularly for the meat component.
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