Ratatouille

Ratatouille

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(55 ratings)

Ready in around 50 minutes

Easy

Serves 4
Enjoy this superhealthy classic French vegetarian dish - counts as 4 of 5-a-day

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 2 large aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 small courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 red or yellow pepper
  • 4 large ripe tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 5 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • supermarket pack or small bunch basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 medium onion, peeled and thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, peeled and crushed
  • 1 tbsp red wine vinegar
  • 1 tsp sugar (any kind)

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Cut the aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.

  2. Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.

  3. Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.

  4. Tear up the basil leaves and set aside. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

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Comments (67)

fr0glet's picture
3.75

I added a can of tomatoes too, and left out the sugar & vinegar. Tastes great - and I know that the flavours will have melded & be even nicer when the remaining portions have sat in the fridge for a bit.
It doesn't matter how many cookery books I have, bbc online recipes are always my first port of call - sign the petition at change.org to save them.

simonyounger's picture
2.5

Recipe works ok, but not on the recommended portions of veg. Would suggest using 2 over 4 courgettes and adding a tin of chopped tomatoes to make a richer, more substantial sauce. Otherwise, pretty tasty!

allielovetocook's picture
5

Oooh, re my comment below, I missed off the 1 x Red Onion also used. Doh!!

allielovetocook's picture
5

I've just used this recipe to use up a few things from the fridge, so I only put 1 x Aubergine, 1 x large Courgette, 1 x Yellow Pepper, 1 x Red Pepper, 3 x large cloves Garlic, and used tin of cherry tomatoes and some (about a teaspoon) Mixed Herbs - cooked it for 10 mins on low then switched off the hob and left the pan on the ring with the lid on it. I've just opened the pan now and tested a spoonful (I've made ahead for tonights tea) and it's absolutely delicious. I didn't use sugar or vinegar and the tinned toms have created just the right amount of sauce. Can't wait to eat this later! Definitely a keeper of a recipe!!

Grant6244's picture

This would never sustain a working man, or a sleeping one come to think of it. It might make a nice accompaniment to real food though.

CocaireS's picture
1.25

I just tried this recipe for the first time and found it very bland on tasting.

I found Casands comment and could not agree more, thyme, herbs de provence & pepper plus a little cheating by adding some tomato paste and a tin of chopped tomatoes reformed this recipe.

Sugar is definitely not needed in this dish

For a healthier option the veg can be roasted with seasoning

DocDavid's picture

I like to use a mixture of peppers including at least one green pepper. Green peppers when cooked have a definite "tang", not exactly bitter but if adds flavour to the dish.

DocDavid's picture

The only possible reason for using sugar is poor quality tomatoes. It's worth getting really good vine tomatoes, the difference in-taste is tremendous. I don't use vinegar either but I might try a splash of a good balsamic vinegar. Main thing is not to have it too liquid, and it tastes better if made the day before. Do not get too hung up about the quantities. I often add chick peas, and a chopped fresh chilli, and sometimes black olives. I might try adding a couple of anchovies. My ratatouille is probably not authentic but everybody seems to like it. I stopped sweating the aubergine and courgettes years ago, doesn't seem to make a difference.

Casand's picture
1

I grew up in the south of France, in Provence actually where the Ratatouille comes from. I have had many 'ratatouilles provencales' in my life. My English boyfriend tried this recipe recently. The vegetables are well chosen like in the original recipe, quantities are respected too though I am sorry to say that it was one of the worst ratatouille I ever had with that awful sugary taste. There is NO SUGAR in the Ratatouille recipe but SALT, PEPPER and THYME or HERBES DE PROVENCE. The provencale cuisine does not use sugar in general, except for deserts. If you replace the sugar (and vinegar) by a tea spoon of salt, some ground pepper and thyme, it will make a great difference in the taste and it will be closer to the authentic Ratatouille.

Isobelcatperson's picture

I found there was not enough sauce to make this palatable without adding some tomato paste and Harissa or some such. Also turning it into a baking dish, covering and baking till the veg were cooked was better than trying to cook the veg sufficiently in a pan without burning the bottom. Baking took about an hour in a moderate oven.

nevdunn's picture

fantastic tasty dish. As much garlic as you 'require' and chick peas or haricot make all the difference with a little rice or maybe pasta

Boisi1643's picture
5

Just made this but used a tin of chopped tomatoes and added a few mushrooms. Really delicious recipe and will be making regularly. Serves more than four in my opinion

alternator's picture

I have been making this for years and have grown to love it very much. I have recently been making it with a couple of splashes of
Pernod or similar. Also, I dry the slices of aubergine in a warm oven to remove nearly all of their moisture.
We would not have this cracking recipe if it had not been for the Moorish occupants of Spain and trade with Provence, who brought so many of the ingredients with them.

alternator's picture

I have been making this for years and have grown to love it very much. I have recently been making it with a couple of splashes of
Pernod or similar. Also, I dry the slices of aubergine in a warm oven to remove nearly all of their moisture.
We would not have this cracking recipe if it had not been for the Moorish occupants of Spain and trade with Provence, who brought so many of the ingredients with them.

mchugi's picture
5

Made this, loved it, will definetly be making it again.

erik99's picture

Serves four? They would need to be very hungry! This filled my very largest pan to the brim. Like others, I see no point in taking the seeds and juice away from the tomatoes, though I did skin them. But I did not see the point of skinning the peppers. Added a stock cube and extra spices - does this make me a philistine?

brocon's picture
5

This was a very nice dish, I made it according to recipe, only change I made was to add balsamic vinegar as I didn't have red wine vinegar, it tasted good and I felt healthy eating all those vegetables. Will make again.

roxy_bronti's picture
4

lovely dish, served it with a little rice. we also added a few chilli flakes which added a lovely kick.

dereknorman's picture

Changed the basil for thyme, otherwise kept to recipe. Really excellent firm veg, and very tasty.

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