French · Dinner

Ratatouille Recipe

This ratatouille recipe makes the summer vegetable stew of Provence: aubergine, courgette, peppers, onion and tomato cooked slowly in olive oil with garlic, thyme and bay until soft and rich.

Cooking each vegetable briefly on its own before simmering them together keeps their flavours distinct. Serve it with chicken or fish, lentils, or bread.

Serves

4

Prep

20 min

Cook

50 min

Per serving

200 kcal

Ingredients

  • 3 tbsp olive oil
  • 1 large aubergine, cubed
  • 2 courgettes, cubed
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 4 garlic cloves, sliced
  • 1 can (400 g) crushed tomatoes, or 500 g fresh
  • 1 tsp dried thyme or a few fresh sprigs
  • 1 bay leaf
  • Fresh basil
  • Salt and pepper

Method

  1. 1Heat 1 tbsp oil in a large casserole and brown the aubergine for 6–8 minutes. Lift it out. Do the same with the courgettes (4–5 minutes).
  2. 2Add the remaining oil and cook the onion and peppers for 8–10 minutes until soft. Add the garlic for a minute.
  3. 3Add the tomatoes, thyme and bay, then return the aubergine and courgette.
  4. 4Cover and simmer gently for 30 minutes, stirring now and then, until everything is soft but not falling apart.
  5. 5Season, remove the bay leaf and stir in torn basil. Serve warm or at room temperature.

Ratatouille recipe: nutrition per serving

Calories

200 kcal

Protein

5 g · 9%

Carbs

25 g · 45%

Fat

11 g · 45%

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

  • Aubergine soaks up oil: brown it in a hot pan and resist adding more.
  • Ratatouille is better the next day, once the flavours have settled.

Swaps and variations

  • Vegan and gluten-free as written.
  • Make it a meal with a can of chickpeas or a fried egg on top.

Storage

Keeps 5 days in the fridge and freezes for 3 months.

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Frequently Asked Questions

Not quite. The thinly sliced, layered version is a 'confit byaldi', a modern restaurant take. Traditional ratatouille from Nice is a rustic stew of chunky vegetables.

Sources: USDA FoodData Central records used