Ratatouille
Rustic Provençal vegetable stew of aubergine, courgette and peppers in a rich tomato sauce — great hot or at room temperature.
Ratatouille is the sort of dish that makes veg look like the main event — simple, forgiving and proper Provençal comfort. It shines in summer when aubergines, courgettes and peppers are at their best, but tinned tomatoes keep it honest year-round.
This version cooks everything in one pan, building flavour by gentle browning before a slow simmer. Make it ahead: it tastes even better after a rest and is brilliant cold, warm or spooned over mash or crusty bread.
Ingredients
- 50 ml olive oil — divided (use roughly 2 tbsp then the remainder to finish)
- 1 aubergine — about 400 g, cut into 2 cm cubes
- 2 courgette — about 300 g, cut into 2 cm slices
- 1 red pepper — de-seeded and cut into 2 cm pieces
- 1 yellow pepper — de-seeded and cut into 2 cm pieces
- 1 brown onion — thinly sliced
- 4 garlic — cloves, finely sliced
- 400 g tinned chopped tomatoes
- 30 ml tomato purée
- 125 ml vegetable stock — hot
- 4 fresh thyme — sprigs
- 1 bay leaf
- 5 ml caster sugar
- 15 ml red wine vinegar
- 5 ml sea salt — plus extra to taste
- 5 ml black pepper
- 10 g fresh basil — leaves to garnish
Instructions
Heat 2 tbsp of the olive oil in a large frying pan over a medium hob. Add the brown onion and garlic and cook gently, stirring occasionally, until the onion is soft and translucent.
Add the red pepper and yellow pepper, turn the heat up slightly and cook until the peppers begin to soften and take on a little colour.
Push the softened veg to one side, add the remaining olive oil and then the aubergine and courgette. Cook over a medium-high heat until the aubergine and courgette start to brown — don’t rush this; browning builds flavour.
Stir in the tomato purée and cook for 1 minute, then add the tinned chopped tomatoes, hot vegetable stock, fresh thyme sprigs and bay leaf. Add the caster sugar, red wine vinegar, sea salt and black pepper, bring to a gentle simmer, then reduce the heat, cover partially and simmer gently until the vegetables are tender and the sauce has thickened.
Remove and discard the bay leaf and thyme sprigs. Taste and adjust seasoning if needed. Remove from the heat, cover and leave to rest for the flavours to meld.
Before serving, tear the fresh basil over the top and give the ratatouille a gentle toss. Serve warm or at room temperature with crusty bread, polenta or over pasta.
Tips
- Brown the aubergine and courgette well — that caramelisation is where the flavour comes from. If the pan is crowded, brown in two batches.
- Use hot stock when adding liquid so the simmer returns quickly; a fast return prevents the veg from stewing for too long.
- Make ahead: ratatouille keeps in the fridge for up to 4 days and the flavours deepen overnight. Reheat gently on the hob or enjoy at room temperature.
- To peel peppers easily, char under a hot grill until blackened, place in a bowl covered with kitchen paper to steam for 10 minutes, then peel and slice.
- Freeze in single portions for up to 3 months. Cool completely before freezing in airtight containers.
Substitutions
aubergine → chopped chestnut mushrooms, 300 g
Noticeably differenttinned chopped tomatoes → fresh ripe tomatoes, 500 g, finely chopped and cooked down
Stays closeolive oil → rapeseed oil, same quantity
Stays closefresh thyme → dried thyme, 1 tsp
Noticeably different
Nutrition
Per serving · estimated
- 190
- Calories
- 4 g
- Protein
- 18 g
- Carbs
- 12 g
- Fat
- 5 g
- Fibre
- 10 g
- Sugar
- 450 mg
- Sodium
FAQ
Can I make ratatouille ahead of time?
Yes — it improves after a few hours or overnight in the fridge. Store up to 4 days; reheat gently on the hob or serve at room temperature.
How do I stop the vegetables going soggy?
Don’t overcrowd the pan when browning — work in batches. Simmer gently rather than boiling vigorously to keep the pieces intact.
Is this dish vegan?
Yes, this recipe is vegan as written.
Can I roast the vegetables instead of frying?
Yes — roasting at 200°C fan/220°C conventional for 20–25 minutes gives deeper flavour. Add to the tomato sauce to finish simmering for 10–15 minutes.
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