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Ratatouille Moulds with Saffron Sauce


Ratatouille Moulds with Saffron Sauce

Ratatouille Moulds with Saffron Sauce



Recipe Servings


Recipe Cook Time


Aubergine, courgette and capsicum moulds served with enticing saffron flavored sauce.


  • 250 gm diced aubergine

    Salt to taste

    2 Tbsp oil

    1 large onion - diced

    1 tsp garlic paste

    350 gm sliced courgettes

    1 diced green capsicum

    2 tomatoes - peeled, de-seeded and chopped

    3 Tbsp thick tomato paste

    Pepper to taste

    2 Tbsp chopped herbs

    For the saffron sauce:

    1/2 Tbsp butter

    1/2 Tbsp flour

    200 ml vegetable stock

    1/2 tsp saffron strands

    Soaked in 1 Tbsp water


Sprinkle aubergine with salt. Set aside and rinse.

Heat oil in a pan. Fry onions and garlic until onions soften.

Add aubergine, courgette and capsicum. Stir until soft. Season.

Add remaining ingredients. Cover and simmer on a low flame for 20 minutes.

Spoon into oiled/lined moulds and press down firmly. Turn onto plates and serve with sauce.

For the Sauce

Melt butter in a pan. Stir in flour. Cook for 1 minute.

Pour in stock. Bring to a simmer.

Season well.

Add saffron and cream.

Serve with the ratatouille moulds.

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Key Ingredients: saffron, butter, tomato, onion, salt, eggplant, vegetable oil, garlic, capsicum, black pepper, herbs, flour, Zucchini