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!

Prep25

Cook45

Total1 10

Servings

DifficultyEasy

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

1 dutch oven
1 cooking spatula
1 chopping board
1 knife
1 colander to sweat the aubergines
§ measuring jug

Instructions

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.

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.

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.

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.

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.

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