Ratatouille
Aubergines, courgettes, peppers and tomatoes slow-cooked in olive oil until they collapse into a silky, jammy stew. This Southern French summer dish is sweet, savoury, and fragrant with thyme and garlic. Simple market vegetables that become surprisingly addictive!
Ingredients
- 2 aubergines
- 2 courgette
- 1 onion
- 1 bell pepper red
- 1 bell pepper yellow
- 5 tomatoes
- 3 cloves garlic
- 4 tbsp olive oil
- 1 tbsp Herbes de Provence
- salt and black pepper
Equipment
Instructions
1. Prepare the aubergines
- Sweat the aubergine chunks in a colander with a generous sprinkle of salt for 20 minutes, then pat dry with a clean tea towel. This keeps them meltingly tender and never bitter.
2. Sauté the vegetables
- Heat half the olive oil in your pan over medium heat. Sauté the aubergine until golden, then remove to a bowl. Add a splash more oil, add the courgette and peppers, and cook just until softened. Lift each into the bowl as it's done. This lets each vegetable keep its character and avoids a muddy stew.
3. Make the aromatic base
- Add the onion to the pan and sweat until translucent, then add the garlic and stir until fragrant. Add the tomatoes and simmer for 5 minutes to break them down.
4. Combine and stew gently
- Return the cooked vegetables to the pan, scatter over the herbes de Provence, and season with salt and pepper. Stir gently, cover, and cook on a low heat for 20–25 minutes, or transfer to a 160°C oven for a slower cook. Don't stir too roughly, the vegetables should keep their shape.
5. Finishing flourish
- Taste and adjust the seasoning. Garnish with fresh basil. Serve warm with crusty bread, or cold the next day.
Notes
- Ratatouille gets even better a day later, after the magic happens overnight in the fridge.
- It’s even excellent cold, piled on toast with soft cheese or as a base for eggs.
- Serving ratatouille with a freshly cracked egg (either fried, poached, or baked right on top) is absolutely traditional across much of southern France and is beloved as a rustic, protein-rich upgrade, especially when the dish doubles as breakfast or a light supper. It adds an irresistible richness and feels like a tapas-style nod to Provençal home cooking.