Ratatouille recipe

Ingredients

• 3plum tomatoes
• 1aubergine
• 1courgette
• 1onion
• 3 clovesgarlic
• 500 gtomato sauce
• to tasteHerbes de Provence
• to tasteolive oil
• to tastesalt
• to tasteground black pepper

Instructions

1. 1

   Salt the aubergine

   Wash the aubergine and cut it into evenly thick rounds. Put the slices in a colander, salt them and leave them to release moisture for 30 minutes. Rinse under cold water, then dry thoroughly with kitchen paper.

2. 2

   Slice the vegetables

   Wash the tomatoes and courgette, then cut them into slices about the same thickness as the aubergine. Use a mandoline if you have one for more even slices, and set the vegetables aside.

3. 3

   Cook the sauce

   Finely chop the onion and 2 garlic cloves. Heat a thin layer of olive oil in a frying pan, then cook the garlic and onion over a medium heat. Once the garlic is golden and the onion is translucent, stir in the tomato sauce, season with salt and pepper, and simmer over a low heat for about 20 minutes. Add Herbes de Provence or other herbs to taste for the final 5 minutes, and stir.

4. 4

   Arrange the slices

   Spread a layer of tomato sauce over the base of an ovenproof dish. Arrange the aubergine, tomato and courgette slices in an alternating pattern, standing them at an angle and forming a circle or spiral until the dish is filled.

5. 5

   Add garlic oil

   Peel and crush the remaining garlic clove in a mortar with 2 tablespoons of olive oil. Spoon this mixture over the vegetables and sprinkle with more herbs to taste. Cover the dish with foil to help prevent the vegetables from burning.

6. 6

   Bake until tender

   With the oven preheated to 170°C, bake the dish on a middle-low shelf for 1 hour. Carefully remove the foil and bake for a further 20 minutes, until the vegetables are tender and lightly browned at the edges. Take the dish out of the oven and leave the ratatouille to rest for a few minutes before serving.

What is ratatouille?

Ratatouille is a French vegetable dish associated with Provence, made with ingredients such as aubergine, courgette, tomatoes and herbs. It can be cooked together in a pan or arranged in slices and baked.

This version uses both a slow-cooked tomato base and neatly layered vegetables. The sauce gives the slices a flavourful bed, while the spiral arrangement helps them cook evenly and makes the dish an appealing centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 10g protein, 31g carbs, 11g fat.

The tomato sauce and vegetables provide most of the carbohydrates, while olive oil contributes most of the fat; the vegetables supply some protein. For a more filling, balanced plate, serve a portion with a protein-rich main such as beans, fish or chicken.

The tomato base

Aubergine, courgette and tomato: slice them to a similar thickness so they soften at a similar rate and are easier to arrange.

Onion and garlic: cook them gently in olive oil before adding the tomato sauce. Simmering the sauce for about 20 minutes gives it time to develop flavour before the vegetables go in the oven.

Herbs: add some to the sauce for its final 5 minutes, then sprinkle more over the assembled dish. Herbes de Provence suits the recipe, but the method also allows other aromatic herbs.

Getting the aubergine ready

Salting the aubergine: leave the slices in a colander for 30 minutes, then rinse and dry them well. This is the preparation specified in the recipe.

Dry slices: blotting away surface water helps keep excess moisture out of the dish and makes the slices easier to handle when arranging them.

Building the spiral

Start with sauce: spread it across the bottom of the ovenproof dish before adding the sliced vegetables. This gives the ratatouille a moist, savoury base.

Alternate the colours: layer aubergine, tomato and courgette around the dish in a circle or spiral. Keep the slices close together so the pattern holds as they bake.

How to tell when it is done

Covered bake: cook the dish at 170°C for 1 hour on a middle-low oven shelf, with the foil covering the vegetables. The cover helps protect their exposed edges during the longer bake.

Uncovered finish: remove the foil and bake for another 20 minutes. Look for tender vegetables and lightly browned edges, then let the dish rest for a few minutes before serving.

Serving and pairing

As a main: serve the ratatouille warm with bread, rice or potatoes to make the meal more substantial. A simple green salad also works alongside it.

As a side: pair it with grilled fish, chicken or another main of your choice. Spoon some of the tomato sauce from the bottom of the dish over each serving.

Recipe notes & tips

• Cut the vegetables to a similar thickness so they bake at roughly the same rate.
• Dry the aubergine thoroughly after rinsing it.
• Let the tomato sauce simmer gently rather than boiling it hard.
• Use an ovenproof dish that holds the vegetable slices snugly in a spiral.
• Remove the foil carefully after the first hour to avoid escaping steam.
• Allow a few minutes of resting time before serving.

Variations

• Change the herbs: use rosemary, thyme or oregano in place of Herbes de Provence.
• Add a chilli note: stir a little chilli into the tomato sauce while it simmers.
• Finish with basil: scatter fresh basil over the dish just before serving.
• Serve with grains: pair the ratatouille with rice or couscous for a heartier meal.
• Add a cheese topping: scatter a little grated cheese over the vegetables for the uncovered part of baking.

Common mistakes to avoid

• Uneven slices: cut the vegetables to a similar thickness so some do not turn soft before the others.
• Wet aubergine: rinse off the salt and blot the slices well before arranging them.
• Rushed sauce: simmer it for about 20 minutes as directed so it is ready to form the base.
• Loose arrangement: place the slices close together to help maintain the spiral as they bake.
• Uncovered from the start: keep the foil on for the first hour, then remove it for the final 20 minutes.
• Skipping the rest: leave the dish for a few minutes after baking so it is easier to serve.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in an ovenproof dish until hot throughout, or warm individual portions in the microwave.

Frequently asked questions