Easy Ratatouille Recipe

Ingredients

• 45 ml (3 tbsp)olive oil
• 1onion, diced into 0.5 cm pieces
• 6garlic cloves, minced
• 2tomatoes, diced into 1.5 cm pieces
• 1aubergine, diced into 1.5 cm pieces
• 2courgettes, diced into 1.5 cm pieces
• 1green bell pepper, deseeded and diced into 1.5 cm pieces
• 1red bell pepper, deseeded and diced into 1.5 cm pieces
• 1sweet green chilli pepper, diced into 1.5 cm pieces
• 160 ml (⅔ cup)vegetable stock
• 4 sprigsfresh thyme
• 10basil leaves
• 1 pinch, or to tastesalt
• 1 pinch, or to tastepepper
• 1 pinch, or to tastecayenne pepper

Instructions

1. 1

   Soften the onion

   Heat about 15 ml (1 tbsp) of olive oil in a large pot or Dutch oven over medium-high heat. Cook the onion for about 5–7 minutes, until soft and translucent. Add the garlic and cook for 1 minute, until fragrant. Transfer the onion and garlic to a large glass bowl.

2. 2

   Brown the vegetables

   Add another 15 ml (1 tbsp) of oil and cook the aubergine until golden on all sides. Transfer it to the bowl with the onion and garlic. Cook the courgettes and tomatoes separately in the same way, adding a little oil each time, then put them in the bowl too.

3. 3

   Cook the peppers

   Add the remaining oil to the pot and sauté the bell peppers and chilli until tender. Remove them and add them to the other cooked vegetables.

4. 4

   Simmer the stock

   Pour the vegetable stock into the empty pot and scrape up any browned bits from the bottom. Bring the stock to a simmer.

5. 5

   Return the vegetables

   Put all the cooked vegetables back into the pot. Add the thyme sprigs, salt, pepper and a pinch of cayenne.

6. 6

   Stew gently

   Turn the heat to low, cover the pot and simmer gently for at least 20 minutes, giving the flavours time to meld.

7. 7

   Finish with basil

   Turn off the heat and remove the thyme sprigs. Stir in the basil leaves just before serving, then adjust the seasoning to taste.

What is ratatouille?

Ratatouille is a rustic vegetable stew associated with Provence in southern France. Its familiar ingredients include aubergine, courgette, peppers, tomatoes and herbs.

This version browns the vegetables in batches before simmering them together. That gives each vegetable time in the pan while letting the finished stew become tender and cohesive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 198 calories, 3g protein, 16g carbs, 15g fat.

The vegetables and stock provide most of the carbohydrate, while olive oil is the main source of fat. This serving is relatively low in protein, so pair it with beans, fish, eggs or another protein-rich accompaniment and add bread or grains if you want a more substantial plate.

Why cook the vegetables separately?

Aubergine: browning it first helps develop savoury flavour before it softens in the stew.

Courgettes and tomatoes: cooking these separately gives them their own time in the hot pan rather than crowding them among the other vegetables.

Getting the browning right

Work in batches and add the oil as directed. If the pot is crowded, the vegetables can release moisture and soften without picking up much colour.

Look for golden surfaces on the aubergine and tender peppers. The vegetables do not need to be fully cooked at this stage; they will continue softening during the covered simmer.

The simmering stage

Scraping the browned bits into the vegetable stock carries their flavour into the stew. Let the stock reach a simmer before returning the cooked vegetables to the pot.

Keep the heat low and the pot covered for at least 20 minutes. The vegetables should be tender, with their flavours mingled, rather than reduced to a purée.

Fresh herbs at the end

Thyme: add the sprigs before the covered simmer so their flavour can infuse the vegetables, then remove them before serving.

Basil: stir in the leaves after turning off the heat. This keeps their fresh, aromatic flavour more noticeable.

Serving ideas

Serve the stew warm as a main or as a side with grilled fish, chicken or a plant-based protein. Crusty bread, rice or couscous can make it a more filling meal.

For a simple finish, taste and adjust the salt, pepper and cayenne at the end, then serve while the basil is still fresh.

Recipe notes & tips

• Cut the vegetables into similarly sized pieces so they cook at a similar pace.
• Use a large pot to give each batch room to brown.
• Add the oil in stages, as directed, instead of pouring it all in at the start.
• Keep the stew at a gentle simmer so the vegetables soften without breaking down too quickly.
• Taste for seasoning after the simmer, when the flavours have had time to come together.

Variations

• Add courgette flowers: stir them in near the end so they stay delicate.
• Use dried thyme: add a small amount with the stock if fresh sprigs are unavailable.
• Make it spicier: add extra cayenne to taste.
• Serve with beans: add cooked white beans near the end for a heartier bowl.
• Finish with parsley: use chopped parsley in place of basil for a different herbal note.

Common mistakes to avoid

• Crowding the pot: the vegetables may steam instead of brown, so cook them in batches.
• Adding all the oil at once: reserve it for the separate batches as the method directs.
• Boiling hard: a vigorous boil can break the vegetables down, so keep the heat low for the covered simmer.
• Skipping the browned bits: scrape them into the stock to bring their flavour into the stew.
• Leaving the thyme in: remove the woody sprigs before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of water or stock if the stew has thickened.

Frequently asked questions