Ratatouille

Ingredients

• 30 ml (2 tablespoons)avocado oil
• 1 mediumyellow onion, peeled and diced
• 3 mediumgarlic cloves, peeled and minced
• 10 ml (2 teaspoons)sea salt
• 5 ml (1 teaspoon)black pepper
• 794 g (28 ounces)canned crushed tomatoes
• 170 g (6 ounces)canned tomato purée
• 10 leavesfresh basil, minced
• 120 ml (½ cup)fresh parsley, minced
• 1 large, ends removed and cut into 6 mm (¼-inch) discsaubergine
• 1 large, ends removed and very thinly slicedcourgette
• 1 large, ends removed and very thinly slicedyellow squash
• 4 medium, ends removed and cut into 6 mm (¼-inch) roundsRoma tomatoes
• 30 ml (2 tablespoons)avocado oil
• A sprinklesea salt and black pepper

Instructions

1. 1

   Soften the aromatics

   For the sauce, heat the avocado oil in a large pot over medium-low heat. Add the onion and garlic, season with the sea salt and black pepper, and sauté until soft, about 5–7 minutes.

2. 2

   Simmer the sauce

   Stir in the crushed tomatoes and tomato paste. Simmer over low heat until thick and bubbly, about 10 minutes.

3. 3

   Add the herbs

   Turn off the heat, then stir in the basil and parsley.

4. 4

   Heat the oven

   Preheat the oven to 177°C (350°F).

5. 5

   Fill the dish

   Pour the sauce into a deep, round pie dish and smooth it with the back of a spoon.

6. 6

   Arrange the vegetables

   Arrange the aubergine, courgette, yellow squash and tomato slices in a circular pattern, using all the vegetables.

7. 7

   Season the top

   Drizzle with the avocado oil and add a sprinkle of sea salt and black pepper.

8. 8

   Bake until tender

   Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for a further 15 minutes.

9. 9

   Cool and serve

   Carefully take the dish out of the oven. Let it cool until it is safe to serve.

10. 10

    Store leftovers

    Keep any leftovers in a glass container in the fridge for up to 5 days.

What is ratatouille?

Ratatouille is a vegetable dish associated with Provence in southern France, typically built around aubergine, courgette, tomatoes and aromatic herbs. It can be cooked on the hob or baked, as in this version.

Here, a concentrated tomato sauce forms the base, while thinly sliced vegetables are arranged on top. The covered bake softens the vegetables before an uncovered finish lets the top cook without the foil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 7g protein, 38g carbs, 12g fat.

Most of the carbohydrates come from the tomatoes and vegetables, while avocado oil provides most of the fat. The vegetables contribute some protein, but the dish is not especially protein-rich; pair it with beans, lentils or another protein source and bread or grains if you want a more filling plate.

Build a thick tomato base

Aromatics: Cooking the onion and garlic gently for 5–7 minutes softens them before the tomatoes go in. Keep the heat at medium-low so they soften rather than brown.

Tomato sauce: The crushed tomatoes and tomato paste simmer for about 10 minutes. A thick, bubbly sauce gives the vegetable slices a steady base rather than a watery layer.

Slice for an even bake

Aubergine: Cut it into even 6 mm discs so the slices sit neatly in the pattern and cook at a similar rate.

Courgette and squash: The recipe calls for these to be very thinly sliced. Similar thickness helps the pieces soften alongside the aubergine and tomato.

Arrange the vegetables

Circular pattern: Stand or overlap the slices around the dish, alternating vegetables as you go. Keep the arrangement snug so the slices stay in place during baking.

Even coverage: Use all the vegetables and distribute them across the sauce. If the dish is full, arrange the slices closely rather than pressing them down hard.

Use the two-stage bake

Covered bake: The foil stays on for the first 45 minutes, giving the vegetables time to soften in the heat and moisture trapped in the dish.

Uncovered finish: Removing the foil for the final 15 minutes exposes the top to the oven. Check that the vegetables are tender before taking the dish out.

Serve it as a main or side

Ratatouille works as a side alongside roast chicken, fish or beans. For a more substantial meal, serve it with bread, rice or another grain to catch the tomato sauce.

Let the dish cool enough to serve, then spoon portions from the edge towards the centre to include both the vegetable topping and sauce.

Recipe notes & tips

• Use a deep round dish that can hold the sauce and all the arranged vegetables.
• Slice the vegetables to a consistent thickness so they soften at a similar pace.
• Let the sauce simmer until thick and bubbly before adding it to the dish.
• Alternate the vegetable slices as you arrange them for an even mix in each serving.
• Allow the dish to cool briefly before serving so the sauce settles and is easier to portion.

Variations

• Add thyme: Stir a little fresh thyme into the sauce with the basil and parsley.
• Use olive oil: Replace the avocado oil with olive oil in both parts of the recipe.
• Add red pepper: Slice a red pepper thinly and arrange it among the other vegetables.
• Make it cheesier: Scatter a little grated cheese over the top for the uncovered baking stage.
• Serve with pulses: Add cooked white beans to the plate for a more substantial meal.

Common mistakes to avoid

• Browning the aromatics: Keep the pot over medium-low heat and stir until the onion is soft.
• Watery sauce: Simmer the tomato mixture until it is thick and bubbly before assembling.
• Uneven slices: Cut the vegetables to consistent thickness so some do not turn soft before others.
• Loose arrangement: Place the slices close together so they hold their circular pattern while baking.
• Skipping the uncovered finish: Remove the foil for the final 15 minutes as directed.

How to store

Refrigerate leftovers in a covered glass container for up to 5 days. Reheat portions in the oven or microwave until hot throughout.

Frequently asked questions