France · Side · Medium
Ratatouille
Provençal summer vegetables, each cooked on its own, then simmered together
A slow stew of aubergine, courgette, peppers, onion and tomato with garlic, thyme and olive oil, finished with basil. Frying each vegetable separately before they are combined keeps their shapes and flavours distinct instead of collapsing into a watery mash.
- Energy
- 243 kcalper serving
- Prep
- 30 min
- Cook
- 1 h 10 min
- Rest
- 15 min
- Protein
- 5 g
How was it?
Equipment
- Heavy casserole or Dutch oven (at least 4 l) with lid
- Large frying pan (28 cm)
- Slotted spoon
- Large tray or bowl to hold the fried vegetables
- Sharp knife and large chopping board
Before you start
- To peel the tomatoes, score a cross in the base, plunge them into boiling water for 30 seconds, then into cold water; slip off the skins, halve, squeeze out the seeds and chop.
- Cut the aubergine, courgettes and peppers into even 2 cm pieces and keep each vegetable separate.
- Chop the onions and slice the garlic.
- Keep the salt in a small bowl by the stove: a pinch goes into the base and into each vegetable as it fries, and the rest is for final seasoning.
Method
-
Soften the onions
100 ml extra virgin olive oil300 g onionsHeat 2 tablespoons of the olive oil in the casserole over medium-low heat. Add the onions and cook for 10 minutes, stirring now and then.
Done when The onions are translucent and soft, collapsing when pressed, with no browning.
-
Add the garlic
4 cloves garlicAdd the garlic and cook for 1 minute, stirring.
Done when The garlic smells sweet and fragrant and is still pale.
-
Simmer the tomato base
800 g ripe tomatoes4 sprigs fresh thyme2 leaves bay leaves8 g fine saltAdd the tomatoes, thyme, bay leaves and a pinch of the salt. Simmer uncovered over medium-low heat for 20 minutes, stirring occasionally.
Done when The tomatoes have broken down into a thick, jammy sauce and a spoon dragged across the bottom leaves a clear trail for a second.
Tip While this simmers, fry the other vegetables in the frying pan, so the steps overlap.
-
Fry the peppers
100 ml extra virgin olive oil250 g red pepper250 g yellow pepper8 g fine saltHeat 2 tablespoons of the olive oil in the frying pan over medium heat. Fry the peppers with a pinch of salt for 8–10 minutes, stirring often, then lift them out onto the tray.
Done when The peppers are soft and bend easily, with a few lightly blistered edges, but still hold their shape.
-
Fry the aubergine
100 ml extra virgin olive oil500 g aubergine8 g fine saltAdd 3 tablespoons of the olive oil to the pan and raise to medium-high heat. Fry the aubergine with a pinch of salt in two batches, 8–10 minutes in total, turning often, then add to the tray.
Done when The cubes are golden on several sides and creamy all the way through when squeezed; no white, spongy centre remains.
Tip Aubergine soaks up oil at first and releases it once cooked. Resist adding more oil; keep turning and it will come back out.
-
Fry the courgettes
100 ml extra virgin olive oil500 g courgettes8 g fine saltAdd 1 tablespoon of the olive oil and fry the courgettes with a pinch of salt over medium-high heat for 5–6 minutes, then add to the tray.
Done when The courgettes are golden at the edges and just tender, still slightly firm in the centre.
-
Combine and stew
250 g red pepper250 g yellow pepper500 g aubergine500 g courgettesFold all the fried vegetables gently into the tomato base. Cover with the lid slightly ajar and cook over low heat for 30–40 minutes, stirring carefully twice so the pieces stay whole.
Done when The vegetables are very tender and glossy, the sauce clings to them and a little oil gathers at the edge of the pot.
-
Season and rest
4 sprigs fresh thyme2 leaves bay leavesto taste black pepper8 g fine saltRemove the thyme stalks and bay leaves. Taste, add black pepper and salt if needed, then take off the heat and leave to rest for 15 minutes.
Done when The stew is no longer bubbling and the flavours taste rounded rather than sharp from the tomato.
Tip Ratatouille tastes better after resting, and even better the next day.
-
Finish with basil
1 bunch fresh basil100 ml extra virgin olive oilStir in the torn basil and drizzle with the reserved tablespoon of olive oil just before serving.
Done when The basil wilts on contact and the dish smells green and peppery.
Common mistakes
The ratatouille is watery.
Fix The tomato base was not reduced, or the vegetables were stewed raw. Cook the base until jammy and fry each vegetable first to drive off moisture.
Everything has turned to mush.
Fix The vegetables were cut too small or stirred too hard. Cut them to 2 cm, fold gently and stir only twice during the final stew.
The aubergine is greasy or spongy.
Fix The pan was not hot enough or was overcrowded. Fry in two batches over medium-high heat until creamy inside, without topping up the oil.
It tastes flat.
Fix Under-salted or under-ripe tomatoes. Season each vegetable as it fries, and use tinned whole tomatoes outside the tomato season.
Serving
Serve warm or at room temperature, as a side with roast lamb, grilled fish or chicken, or as a main with crusty bread, rice or a fried egg on top.
Storage and reheating
Cool, cover and refrigerate within 2 hours; it keeps 4 days. Freeze up to 3 months; the texture softens slightly. Reheat gently in a covered pan over low heat for 8–10 minutes, stirring once.
Make ahead
Make it 1 day ahead: the flavour improves overnight. Add the basil only when reheating.
Variations
Baked (tian-style)
Spread the tomato base in a baking dish, arrange thin rounds of the raw courgette, aubergine and tomato standing upright in tight rows, brush with olive oil and bake at 180 °C for 50–60 minutes, covered for the first 30.
Oven-roasted vegetables
Instead of frying, toss each vegetable with its share of oil and salt and roast on separate trays at 220 °C for 20–30 minutes until browned, then fold into the tomato base and simmer 15 minutes.
With herbes de Provence
Replace the fresh thyme with 1 teaspoon of dried herbes de Provence added with the tomatoes.
