Ratatouille Recipe

Ingredients

• 1 medium to largeaubergine, cut into 1.3 cm pieces
• 75 ml (5 tablespoons)extra virgin olive oil, divided
• 5 ml (1 teaspoon)kosher salt
• 2yellow, orange or red peppers, or a combination, cut into 1.3 cm pieces
• 1 mediumcourgette, cut into 1.3 cm pieces
• 1 mediumyellow squash, cut into 1.3 cm pieces (or use an additional courgette)
• 4 clovesgarlic, minced
• 1 mediumyellow onion, chopped
• 907 g (2 pounds)Roma tomatoes, blanched, peeled and crushed by hand into a chunky sauce
• 794 g (28 ounces)quality tinned plum tomatoes, crushed into a chunky sauce (alternative to fresh tomatoes)
• 10 ml (2 teaspoons)tomato purée
• 10 g (1/4 cup)fresh basil, chopped, or a combination of basil, oregano, rosemary and thyme
• 2.5 ml (1/2 teaspoon), plus more to tastekosher salt
• 2.5 ml (1/2 teaspoon)freshly ground black pepper
• 1.25 ml (1/4 teaspoon)sugar
• 1.25 ml (1/4 teaspoon)red pepper flakes

Instructions

1. 1

   Roast the aubergine

   Heat the oven to 230°C. Put the diced aubergine in a large bowl, add the olive oil and 1 teaspoon of salt, and toss to coat. Arrange in one layer on a large baking tray lined with baking parchment. Roast for 20–25 minutes, turning after about 15 minutes, until tender and well browned. Set aside.

2. 2

   Cook the vegetables

   Heat 1 tablespoon of olive oil in a large sauté pan or casserole. Cook the peppers for about 5 minutes, until tender, then transfer them to a bowl. Heat another tablespoon of olive oil in the pan and cook the courgette and yellow squash for 3–5 minutes, until tender. Add them to the bowl with the peppers.

3. 3

   Simmer the ratatouille

   Heat 1 tablespoon of olive oil in the pan and cook the garlic for a minute or two, until fragrant. Add the onion and cook for 5–7 minutes, until soft and translucent. Stir in the crushed tomatoes, tomato purée, salt, pepper, sugar, red pepper flakes and herbs, then bring the sauce to a simmer. Add the peppers, courgette, squash and aubergine and stir to combine. Simmer for 10–15 minutes, until thickened. Taste and adjust the salt and pepper. Serve with crusty bread.

What is ratatouille?

Ratatouille is a vegetable stew associated with Provence in the south of France. Its name is often used for dishes built around summer produce cooked together with herbs and tomatoes.

This version roasts the aubergine separately, then simmers it with sautéed peppers, courgette, squash and tomato. That sequence adds browned flavour while helping the vegetables retain some character in the finished stew.

Nutrition and macros by portion

The nutrition label shows one serving as written: 262 calories, 5g protein, 24g carbs, 19g fat.

The tomatoes and vegetables provide most of the carbohydrates, while the olive oil contributes most of the fat; the recipe contains only modest protein from the vegetables. For a more balanced plate, serve a portion with a protein-rich accompaniment and crusty bread or a grain.

Why roast the aubergine first?

Browned aubergine: roasting it in a single layer gives the pieces colour and tenderness before they meet the sauce. Turning them after about 15 minutes helps them cook more evenly.

Room to roast: spread the pieces out rather than piling them up. Crowded pieces are more likely to soften without browning.

Cook the vegetables in stages

Peppers first: cook them for about 5 minutes, then lift them out so they do not overcook while the other vegetables are prepared.

Courgette and squash next: sauté these for 3–5 minutes until tender, then set them aside with the peppers. Keeping the batches separate makes it easier to combine them once the tomato sauce is ready.

Build a flavourful tomato base

Aromatic start: cook the garlic only until fragrant, then add the onion and soften it for 5–7 minutes. If the garlic browns, it can taste bitter.

Chunky tomatoes: crushed tomatoes make a rustic sauce that coats the vegetables rather than turning the dish into a smooth purée. Tomato purée, herbs, sugar and pepper flakes round out the base.

Know when it is ready

Gentle simmer: after adding the vegetables, cook the mixture for 10–15 minutes. Look for a thicker sauce and vegetables that are tender but still identifiable.

Final seasoning: taste at the end and add salt and pepper as needed. The vegetables and tomatoes vary in sweetness and saltiness, so this last adjustment matters.

Choose how to serve it

As a main: the recipe serves 4 as a main dish, with crusty bread alongside to catch the sauce. You can also serve it over a grain or pasta.

As a side: divide it into 6 portions to accompany another dish. It also works well as an appetiser with bread.

Recipe notes & tips

• Cut the aubergine, peppers, courgette and squash into similarly sized pieces so they cook at a comparable pace.
• Use a large baking tray and leave space between the aubergine pieces to encourage browning.
• Prepare the tomatoes and herbs before starting the sauce so they are ready to add after the onion softens.
• Keep the simmer gentle once all the vegetables are in the pan to avoid breaking them up.
• Taste the finished stew before serving and adjust the salt and pepper.

Variations

• Use tinned tomatoes: substitute 794 g of crushed plum tomatoes for the fresh tomatoes.
• Swap the squash: use another medium courgette in place of the yellow squash.
• Change the herbs: use basil, oregano, rosemary and thyme in any combination.
• Adjust the heat: reduce or omit the red pepper flakes for a milder stew.
• Serve with grains: spoon the ratatouille over cooked rice or couscous for a different meal.

Common mistakes to avoid

• Crowding the aubergine: it may soften without browning; spread it across the tray in one layer.
• Skipping the turn: the aubergine can colour unevenly; turn it after about 15 minutes.
• Overcooking the garlic: it can turn bitter; add the onion as soon as the garlic is fragrant.
• Cooking all the vegetables together from the start: some may become too soft; sauté them in stages as directed.
• Stopping before the sauce thickens: watery ratatouille will not coat the vegetables well; simmer for the full 10–15 minutes and check the consistency.

How to store

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions