About this Dish
A rustic Provençal stew of eggplant, zucchini, pepper, and tomato.
History & Origin
Ratatouille originated as peasant food in Nice, southern France, transforming humble summer vegetables into a dish now celebrated worldwide — and immortalized by the Pixar film.
IngredientsServes 3
🍆Eggplant, 1 large (about 400g), cut into 2cm cubes
🥒Zucchini, 2 medium, cut into 2cm rounds
🫑Red bell pepper, 1 large, deseeded and roughly chopped
🫑Yellow bell pepper, 1 large, deseeded and roughly chopped
🍅Ripe tomatoes, 500g, roughly chopped (or 1 x 400g tin chopped tomatoes)
🧅Yellow onion, 1 large, roughly chopped
🧄Garlic, 4 cloves, thinly sliced
🫒Olive oil, 5 tablespoons
🌿Fresh thyme and rosemary, 3 sprigs each
🧂Salt, black pepper, and a pinch of sugar to taste
Method
1
Toss the eggplant cubes with a generous pinch of salt in a colander and leave to drain for 20 minutes — this draws out bitterness and excess moisture. Pat them dry with kitchen paper before cooking.2
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Fry the eggplant in batches until golden on the outside, about 5 minutes, then set aside on a plate.3
Add another 2 tablespoons of oil to the same pot and gently soften the onion over medium heat for 5 minutes. Add the garlic and cook for 1 more minute until fragrant, then add the peppers and cook for another 5 minutes, stirring occasionally.4
Add the zucchini and cook for 3 minutes, then return the eggplant to the pot along with the chopped tomatoes, thyme, rosemary, a pinch of sugar, salt, and black pepper. Stir everything together well.5
Reduce the heat to low, drizzle over the remaining olive oil, place a lid slightly ajar on the pot, and let the ratatouille simmer gently for 35–40 minutes, stirring occasionally, until all the vegetables are very tender and the flavours have melded together.6
Taste and adjust seasoning. Remove the herb sprigs before serving. Ratatouille is wonderful warm, at room temperature, or even the next day when the flavours have deepened further — serve with crusty bread, rice, or alongside grilled meat or fish.7
Remove the herb sprigs, taste and adjust seasoning, then stir through the fresh basil. Serve warm, at room temperature, or even the next day — it always tastes better after resting.User Reviews
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