Ratatouille in a Pork case

Preparation info

  • Serves


    • Difficulty


Appears in

Marvellous Meals with Mince

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

  • About

This intrigued everyone when I first presented it and now I am intrigued, as I can’t remember how I came up with it! But thank goodness I did.


  • 1 aubergine, halved lengthways and thinly sliced
  • sea salt and freshly ground black pepper
  • 350 g fresh plum tomatoes
  • 2 tbsp olive oil
  • 2 peppers, 1 green and 1 red, seeds and stems removed and roughly chopped
  • 1 tsp onion, roughly chopped
  • 2 tsp caster sugar
  • butter, for greasing
  • plain flour, for dusting


Cover the aubergine in salt. Set in a colander over the sink for 30 minutes. Rinse thoroughly and pat dry. Make a small cross incision in each tomato and cover with boiling water. Leave for 1–2 minutes, then drain, remove and discard the skin and roughly chop the flesh.

Heat the oil in a large sauté pan over a medium heat. Stir in the aubergines, peppers and onion and fry until soft. Add the tomatoes and cook until softened. Add the sugar and seasoning and remove from the heat. Set aside.

Preheat the oven to 170°C/Gas mark 3. Lightly butter and flour a 21–23 cm earthenware flan dish. Put all the pork case ingredients into a mixing bowl and mix until thoroughly combined. Using well-floured hands take just under two-thirds of the meat and place on a lightly floured surface. Use your hands to lightly press the mixture into a circular shape just bigger than the diameter of the flan dish. Carefully line the dish with the meat, pushing it up the sides so that it extends above the rim, making sure there are no gaps. Spoon in the vegetable mixture.

Using the remaining meat mixture, repeat the method above to make a circle the size of the dish. Moisten the edges with water and place on top of the vegetables. Press down the edges so that the meat overlaps – it will shrink slightly as it cooks. Brush with a little oil and place on a baking tray. Bake for ¾-1 hour, or until well browned. Cut into large wedges and serve.