Ratatouille is the sun-drenched vegetable stew of Provence, born in Nice from the abundance of the summer garden. Eggplant, courgette, peppers and tomatoes are cooked together with garlic and herbs until soft and fragrant — a dish that tastes even better the day after it’s made.

Ingredients

1 eggplant, diced
2 courgettes, diced
2 bell peppers, diced
4 ripe tomatoes, chopped (or a tin of chopped tomatoes)
1 onion, sliced
3 cloves garlic, minced
Olive oil
1 tsp herbes de Provence
Fresh basil leaves
Salt and pepper, to taste

Instructions

Heat olive oil in a large pan and cook the onion until softened.
Add the eggplant and cook for 5 minutes, then add the peppers and courgettes, cooking each vegetable briefly before adding the next so they keep their texture.
Stir in the garlic and tomatoes, along with the herbes de Provence.
Season with salt and pepper, cover, and simmer gently for 30-40 minutes, stirring occasionally, until the vegetables are meltingly tender.
Finish with torn fresh basil just before serving.

Ratatouille is wonderful warm as a side dish, at room temperature as a starter, or reheated the next day — the flavours only get better with time.

About This Recipe

Ratatouille is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 20 minutes
Cook time: 45 minutes
Total time: Around 1 hour
Serves: 4
Difficulty: Easy

Tips for the Best Results

Season in layers as you cook the Ratatouille rather than only at the end.
Let roasted or braised meat rest before serving so the juices redistribute.
Bring the dish together over gentle heat; a slow finish deepens the flavour.
Taste before serving and adjust salt, acid and freshness to your liking.

Serving Suggestions

Serve the Ratatouille with seasonal vegetables, a simple grain, or good bread to catch the juices. A crisp green salad rounds out the plate nicely.

Storage

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.